Bluefin Tuna Belly Rosti

Finger Lime Mayo

1. Place egg yolks into a bowl.
2. Whisk continuously while slowly adding vegetable oil.
3. Once thick, add lime juice and black pepper.
4. Transfer to a piping bag.
5. Refrigerate until required.

Rosti

1. Coarsely grate the potatoes.
2. Place grated potato into cheesecloth and squeeze dry.
3. Transfer to a large mixing bowl.
4. Add shallots, sage, garlic powder, flour, baking powder, eggs, salt and pepper.
5. Mix thoroughly.
6. Line baking trays with baking paper.
7. Press mixture evenly into trays to approximately 12–15mm thickness.
8. Refrigerate overnight.

Portion

1. Remove trays from the refrigerator.
2. Cut into 40 even portions.

Fry

1. Heat duck fat with a small splash of olive oil to 175°C.
2. Fry the rostis until golden brown and crisp.
3. Drain on paper towel.
4. Season lightly with salt.
5. While still warm, lightly sprinkle grated Parmesan over each rosti.

Tuna

1. Slice the Bluefin tuna belly into thin pieces.
2. Cut portions slightly smaller than each rosti.
3. Refrigerate until assembly.

Finger Lime Caviar

1. Split the finger limes lengthways.
2. Gently squeeze the pearls into a bowl.
3. Refrigerate until required.

Assembly

1. Place rosti onto plate.
2. Pipe a small amount of finger lime mayo onto the centre of the rosti.
3. Place a slice of Bluefin tuna belly over the mayo.
4. Top with finger lime caviar.
5. Finish with a small samphire tip.