Food is also part of the wellbeing concept of the Fusion Maia Resort, eat well-feel well with this carpaccio!
Ingredients, makes 4 servings
350 gr blue fin tuna (sushi quality)
Beetroot: mix the 2 kg salt with the caraway seeds and the orange peel. Cut the stem away from the beetroot. Fill half of the salt into a heat resistant container and place the beetroot in it. Fill up with the remaining salt so the beetroot are completely covered with salt. Bake at 180 c for 1 ½ hours. Remove the beetroot from the salt and let cool down.
Dressing : mix lime juice with honey and olive oil and blend. Seasoned with salt and sansho pepper.
Tuna : shape the tuna fillet into a square and freeze for 1 hour.
Orange reduction: put orange juice into a sauce pan and reduce on low heat till 50 gr remain. Set aside for cooling.
peel the beetroot and cut squares of 4 x 4 cm and 3 mm thick. The same do with the frozen tuna.
Put the herbs and the radicchio into a bowl and marinated with the remaining dressing.
Put the herbs mix decorative in the center and drizzle some drops orange reduction over it.
Seasoned the tuna with fleur de sel and sansho pepper.
Use the remaining orange reduction to decorate as shown