How to make it

  • In a blender, combine the tomato, shallot, oil, and vinegar. Puree until very smooth, season to taste with salt, and pass through a fine chinois to remove any seeds and skins. Reserve.
  • In a sauce pan, heat the chicken stock and butter until 160 degrees. Whisk in the aji amarillo to taste and whisk in the lecithin. Season to taste with salt and reserve.
  • Heat canola oil in two saute pans until smoking. Season the foie gras with kosher salt, and the tuna with kosher salt and pepper. Sear the foie gras for about 1 minute per side, and the tuna for about 30 seconds per side and remove proteins from the pans. Slice the tuna into 1/4" slices
  • Heat the yellow pepper foam and using an immersion blender, aerate the liquid until it foams.
  • To plate, streak some of the vinaigrette on a plate. Lightly season the pineapple with salt, and lay it on the vinaigrette. Layer the foie gras and the tuna on the pineapple. Add the foam, and finish with the micro arugula.

Reviews & Comments 4

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    " It was excellent "
    chefelaine ate it and said...
    BEAUTIFUL recipe, Iron Chef!! You HAVE to go on that show :+D FIVE!
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  • waterlily 10 years ago
    This sounds SO incredibly good that I wish I was hungry right now! Thanks for sharing!
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  • ironchef 10 years ago
    There are basically two types of foams that are commonly used. One uses the method you described with a whipped cream dispenser, C02, gelatin, cream, and the liquid you want to foam. The other type uses an immersion blender to foam the liquid (like Marcel on Top Chef). Usually lecithin is added to stabilize the foam and to help the air stay in the emulsion longer.
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  • genie007 10 years ago
    I am not sure what the ingredients are for the foam. When I add foam to a recipe it generally includes heavy cream and is made in the ISI foamer. Any help would be appreciated.
    Was this review helpful? Yes Flag

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