Two Kinds of Tuna with Risotto and Mango Chutney and Amuse Gueule: Campari Apple Jelly

Per glass: cut 1 lime into eighths and put it in the glass, add 3 teaspoons of brown sugar and a few leaves of mint. Crush the limes with a pestle and fill the glass with crushed ice. Add 4-5 cl Campari and stir carefully, then fill up with a dash of mineral water. Garnish with lime slices, a stalk of mint and other fruits if necessary.

Soak gelatine in cold water. Mix together apple juice, sugar and lemon juice, warm up to lukewarm and dissolve the squeezed gelatine in it. Then add Campari as well. Line a small baking dish with cling film and pour in the apple and Campari juice. Chill for at least 6 hours (better overnight) until the juice has gelled like jelly. Remove the apple Campari jelly from the mold, remove the foil and cut the jelly into pieces approx. 2-3 cm in size with a sharp kitchen knife.

Halve the vanilla pods lengthways, scrape out the pulp and bring both the pulp and the pods to the boil with milk and cream. Mix egg yolks with sugar, then slowly add the hot vanilla milk while stirring. Pour the sauce into a saucepan and heat (do not boil!), Stirring constantly, until it is creamy and thick. Finally, pour through a sieve into a bowl and refrigerate.

For the mango chutney, heat the sugar in a saucepan until it begins to melt. Then slowly add the orange juice and cook for a minute while stirring. Add the finely chopped mango and shallot pieces and let them cook briefly. Then fold in the gelatine. Pour the finished chutney into a sealable jar and chill. (prepare the day before at the latest, better about 5 days in advance).

For the tuna tartare, cut the tuna and onion very finely. Season with the sauces as well as the sesame and sesame oil to taste and add a dash of white balsamic vinegar. Chill until ready to serve.

For the risotto, finely dice the onions and sauté in hot butter. Add the risotto rice and toast a little. Deglaze with white wine, reduce the heat and reduce the liquid. Then gradually add enough broth so that the rice is covered and let it boil down. Repeat until the rice is cooked through. Just before the end of the cooking time, add the saffron threads. Finally, stir in a pinch of butter and grated Parmesan or Pecorino cheese and, if necessary, carefully season with salt and pepper.

For the tuna steak, cut the fish into small steaks and place in the sweet soy sauce and pepper, then leave to marinate for at least 1/2 hour. Fry briefly in the pan on all sides and serve warm.