Squeeze the juice from the limes and reserve the liquid. Scoop the pith from the lime cups. Reserve the lime juice for the brunoise mix.
Blast freeze the tuna belly and slice it on a gravity slicer on setting 1. Slice the frozen tuna into
Slice the apple into
Peel the cucumber and repeat the process as described above for Brunoise apple. Avoid using the strips of cucumber that are mostly seeds, as they won’t hold their shape. Mix the apple and cucumber and dress lightly with some of the lime juice reserved from the lime cups.
Marinate the raw seaweed in the coarse salt for 1 hour. Rinse the seaweed and drain any excess liquid.
To assemble, fill each lime cup with the brunoise mix and cover with the sliced tuna. Pipe one dot of citrus gel onto each tuna slice and top with a piece of seaweed.
Place the lime cup on top of the tequila shot glass, and serve.
© 2018 All rights reserved. Published by Marble Restaurant Group.