• Pre-heat Turbo Oven to 220°C.
• Pre-heat Under Bench Oven to 180°C.
• Set Blast Freezer to -40°C.

Tuna Gravy

• Place tuna frames into a ½ gastronorm tray. Place in the turbo oven and roast for approximately 25 – 30 minutes or until deeply coloured and caramelised.
• Once roasted, remove from the oven and set aside.
• Turn the temperature of the turbo oven up to 240°C

Mushroom Duxelles

• Place 60g of ghee into the base of a ½ gastronorm tray. Place in the turbo oven to preheat for 3-4 minutes.
• Roughly break mushrooms with your hands into quarters.
• When the ghee is shimmering, carefully remove tray from the oven and add the mushrooms. Stir the mushrooms to cover in ghee then season well with flaked salt and freshly cracked black pepper.
• Roast the mushrooms for approximately 10 – 15 minutes or until well browned and caramelised.
• Peel and finely dice onions. Weigh 200g of diced onion.
• Peel and crush garlic. Weigh 14g crushed garlic.
• Pick the thyme leaves off the stem. Weigh 10g thyme leaves, discard stems.
• In a heavy bottom frypan, heat the remaining 60g of ghee to a light haze over medium heat.
• Add the onions, garlic and thyme. Sauté for approximately 5 minutes or until they begin to take light even colour.
• When mushrooms are caramelised and tender remove them from the oven and drain through a fine sieve then add to the frypan with the onion mixture.
• Cook over low - medium heat for approximately 4 - 5 minutes or until all the liquid has reduced and the mixture begins to catch on the bottom of the frypan. Be careful at this point as it is very easy to burn.
• Remove from the heat and, using a slotted spoon, drain the mushroom mixture further, letting any liquid drain into the frypan as you transfer it to the bowl of a large food processor. Process until finely chopped but not a puree. Check seasoning and adjust if necessary.
• Spread mushroom mixture onto a small baking tray. Set aside on the bench.

Crepes

• Place butter in a small saucepan and melt over low heat.
• In a large stainless-steel bowl sift together plain flour, buckwheat flour and salt.
• In a small stainless-steel bowl, crack the eggs and lightly whisk together to make an even liquid.
• Make a well in the middle of the flour, then pour in egg mix. Using a whisk, whisk to combine.
• Add melted butter and whisk to combine.
• Pour in the beer and whisk to combine. The batter should be free of any lumps.
• Leave to rest in the fridge for at least 45 minutes.

Tuna Gravy (continued)

• Peel and slice shallots. Weigh 200g.
• Peel and crush garlic. Weigh 20g.
• Pick thyme leaves and weigh 10g. Discard stems.
• Heat ghee in an extra-large double handled pot to a light haze.
• Add shallots, garlic and thyme leaves to the pot. Fry over a medium heat for approximately 5-6 minutes until the mixture takes on some colour, stirring often.
• Place tray of roasted tuna frames on the gas stovetop. Turn the gas onto medium flame and deglaze the tray with water to lift all sediment from the base. Remove from heat and scrape base of tray if needed.
• Add black peppercorns, white peppercorns and juniper berries to shallot mixture and cook out for approximately 2 minutes.
• Tip the tray of roasted frames into the pot and coat well with aromats. Reduce the heat to medium.
• Pour in the white wine and white wine vinegar to deglaze the pot then reduce until syrupy.
• Add the murray cod stock, dark soy sauce, molasses and bay leaves to the pot.
• Bring to the boil then turn heat down to medium and simmer until it reaches sauce consistency, skimming to remove any scum that comes to the top.

Sour Cream Pastry

• In a food processor, pulse the flour, salt and butter together, being sure not to blend too far as coarse pieces of butter through this pastry are important for its final texture.
• Add the sour cream and cold water to the food processor and pulse together very briefly. The mix should still be crumbly but come together in your hand.
• Turn the pastry out on the bench and working with the palms of your hand bring the dough together just until the dough comes together in a flat circle, no more. You should be able to see the pieces of butter and ripples of sour cream.
• Wrap dough in cling film and refrigerate for 15 minutes.

Mash Potato

• Cut butter into ¼. Set aside at room temperature.
• Position the potatoes evenly apart onto a baking tray lined with rock salt. Place in the oven and bake at 180°C for approximately 55 – 60 minutes or until the potatoes are tender.

Crepes (continued)

• Lightly grease a large cast iron crepe pan with grapeseed oil, place over medium heat. Remove excess oil with baking paper if required.
• Remove the crepe batter from the fridge and re-whisk to distribute any settled batter. When the pan is hot, add a portion of the batter approximately 45g and swirl around until the mixture just touches the edges. Cook for approximately 30 seconds or until the outside of the crepe becomes golden brown. Flip crepe and cook for approximately 10 seconds then turn out onto a square of baking paper.
• Repeat until you have at least 2 crepes, layering baking paper in between crepe layers. Set aside on bench.

To Construct The Tuna Wellington

• Place cast iron tray in the turbo oven to pre-heat.
• Roll Sour Cream Pastry out between flour dusted baking paper to 2mm thickness and approximately 40cm x 60cm in shape. Trim sides of pastry so you have an approximate 30cm x 28cm square. Reserve trim.
• Using the trimmed sides of pastry create 4 bands approximately 1.5cm x 24cm to adorn the Tuna Wellington as a final garnish.
• Place square of rolled pastry and the 4 bands in the fridge to rest.
• Prepare tuna loin by removing the skin by running your knife between the skin and flesh. Discard skin. Remove and discard blood line then trim tuna to a 300g rectangle portion approximately 9.5cm x 7cm x 5cm. Set aside on bench. Place remaining tuna in the fridge.
• Line bench with cling film approximately 30cm x 40cm, with the longest side horizontally to the bench. Place 1 crepe in the middle of the cling film.
• Lay a piece of baking paper out on the bench and spread 150g of Mushroom Duxelle, 5mm thick and in a rectangle shape approximately 9.5cm x 18cm to cover and wrap the tuna loin whilst avoiding covering the ends.
• Season portioned tuna loin liberally with flaked salt and freshly cracked black pepper and lay in the middle of the duxelles with the length of the tuna along the same length of duxelle. Using the paper to assist, roll the tuna in the duxelle, pressing the duxelle into the tuna so it sticks. Remove the paper and discard.
• Place duxelle rolled tuna in the middle of the crepe and lift the edge of the crepe closest to you over the tuna to wrap it in Mushroom Duxelles. Roll tuna over so it’s enclosed in the duxelles and crepe. Trim crepe if there is excess overhanging. Fold down the end of the crepe so it is just covering the end of the tuna.
• Wrap and roll tightly in cling film to form a cylinder and tie the ends to secure nice and tight.
• Place in the blast freezer to set for 15 minutes.

Tuna Gravy (continued)

• Once Tuna Gravy has reduced to a sauce consistency, pass through a fine chinois into a large measuring jug and pour 250ml into a serving jug and set aside. Discard contents of chinois.

To Construct The Tuna Wellington (continued)

• In a small stainless-steel bowl, lightly whisk the yolks together to make an even liquid. Season with a generous pinch of flaked salt
• Place rolled Sour Cream Pastry on the bench, remove topside of baking paper and brush topside of pastry with egg wash.
• Remove rolled tuna from blast freezer. Unwrap gently from the cling film and place it in the centre of the pastry. Trim pastry if necessary so the pastry can be rolled over the tuna with minimal overhang, leaving 3cm - 4cm extra on the ends to cover.
• Roll tuna in pastry until it is wrapped just once and cut along the joint leaving 5mm extra pastry. Discard baking paper.
• Flip Tuna Wellington so the seam is facing up and press together so the seam becomes invisible. Turn Tuna Wellington over so the seam is on the bottom.
• Fold the ends of the pastry in as if you were wrapping a present. Trim excess pastry if required then press ends of pastry to secure to each other.
• Brush the top of the Tuna Wellington liberally with egg wash and position the bands evenly over the top, leaving approximately 2cm from each end. Tuck the band ends underneath and smooth the bottom of the pastry so there is not excess pastry underneath. Egg wash the bands of pastry and place Tuna Wellington on a baking tray lined with a sheet of baking paper not much bigger than the size of the Wellington. Set aside in the blast freezer for 5 minutes. Reserve egg wash.

Mash Potato (continued)

• Pour the milk and cream in a medium saucepan and place over medium heat and bring to simmering point. Keep at this temperature ready to use and in reach.
• Warm 2 large, double handled pots over gas then place a mouli over one and a drum sieve over the other.
• When the potatoes are easily pierced, cut the potatoes in half and squeeze the flesh into the mouli, discarding the skin. Pass the potatoes through the mouli into the pot, adding the butter to the mouli as you go in between potatoes.
• Once the potato is through, emulsify the hot milk and cream mix into the potatoes with the hard plastic spoon.
• When the consistency looks correct and not too wet, stop adding liquid. More can be added later if needed.
• Working very quickly and using the pastry card, put a scoop of the mash potato onto the drum sieve and push through into the warmed pot. Be sure not to do too much at once and make sure to push the mash potato down through the sieve, not dragging it across the sieve.
• Once all potatoes have been passed, season with salt and check consistency. Adjust if required. Transfer Mash Potato into a medium saucepan fitted with a lid and set aside somewhere warm.

Tuna Wellington

• Remove Tuna Wellington from the blast freezer, brush liberally with egg wash and sprinkle top of Wellington with flaked salt.
• Place a probe thermometer in the end of the Wellington, pushing the tip of the thermometer so it is halfway down the length of the Wellington.
• Transfer Wellington with the baking paper attached to the bottom onto the pre-heated cast iron tray. Cook in the turbo oven at 240°C and bake for approximately 18 – 20 minutes.
• The internal temperature needs to be 20°C when removed from the oven. Leave to rest on a wire rack for approximately 5 - 7 minutes. Once rested the internal temperature needs to be 32°C.
• Transfer the rested Tuna Wellington to a chopping board. Using a serrated knife, slice at least 2cm from each end and discard.
• Using a serrated knife and a chef’s knife, slice 4 even portions ensuring that the band is in the middle of each slice. Use the serrated knife to cut through the top of the pastry then use a chef’s knife to carve through the tuna and the bottom piece of pastry.
• Place 1 slice of Tuna Wellington laying down, on each of the individual serving plates. Pour a small amount of grapeseed oil into a bowl and using a pastry brush, brush the top of the tuna.
• If required, use a heat lamp to gently raise the centre surface temperature of the sliced Tuna Wellington.

To Finish Plating

• Gently over low heat, warm Mash Potato and spoon 1 quenelle spoon onto each plate next to the Wellington.
• Place flaked salt into a ramekin.