Directions

1. Brown the tuna bones in the oven, then place them in a pan with the other ingredients and cover them completely with water. Boil then cook on a low for 12 hours. Strain, leave on a low heat to reduce the liquid and mix in the 350 g. of ginger. Let cool and then remove fat.

2. Put all the ingredients in the Thermomix, starting with the solid ingredients, add half the yuzu juice and then mix well on maximum speed.

Add seasoning to taste and put aside.

3. Put the parmesan cheese in the Thermomix, shred it and add the cream. Blend on speed 4 for 10 minutes at 80 ºC.

4. Boil the water and pour it over the other ingredients, bring together into a dough and knead.

5. Bake the potatoes and then mash them. Combine the mashed potatoes, butter and yellow garlic into a puree.

Plating and Presentation

Brown the tuna cheeks on in a pan and place on a tray along with the ginger glaze. Glaze in the oven for 1-2 minutes.

Create dumplings with the dough and filling. Steam for five minutes. Heat the bone marrow slices in a salamander stove, and place the dumplings on top once they are cooked.

Place the pesto and parmesan cheese emulsion along with the well-glazed tuna cheeks on the plate. Arrange the Leng-d'Or Corn Mix and the truffle slices around the other ingredients.