Moroccan Spiced Sous Vide Chutoro

Sous vide chutoro (medium fat tuna belly) seasoned with ras el hanout over a bed of roast carrot and fennel puree, topped with a ginger mint air.

In this North African inspired dish, the chutoro (medium fat tuna belly) is brined before being dusted in ras el hanout and cooked sous vide. At 115 degrees Fahrenheit, the tuna is still pink and retains some of its firmness, but the fat has started to melt, giving it a moist juicy texture like a great piece of wagyu. Served over a sweet roast carrot and fennel puree, along with a ginger mint air, this fragrant, colorful dish includes all the vibrant flavors of a Moroccan souk.

Makes 4 portions
prep time: 30 minutes
cook time: 40 minutes
passive time: 60 minutes

BRINE
2 tablespoon salt
2 tablespoon sugar
4 cups water
480 grams chutoro (cut into 4 portions)

CARROT PUREE
540 grams carrots, cut into 1/4" slices
1 tablespoon vegetable oil
1 tsp fennel seeds
1/4 teaspoon salt
1/4 cup olive oil
3/4 cup vegetable stock

RAS EL HANOUT
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander seed
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground white pepper

GINGER MINT AIR
20 grams mint
12 grams ginger, peeled
1/2 cup water
2 teaspoons lecithin 

Directions:

1. Preheat the oven to 350 degrees F. 

2. Dissolve 2 tablespoons of salt and 2 tablespoons of sugar in 4 cups of water and then add the portioned chutoro. Brine for 1-2 hours. 

3. Toss the carrots with 1 tablespoon of vegetable oil and the sprinkle with the fennels seeds and salt and toss to combine. Spread onto a baking sheet in a single layer and roast for 40 minutes, or until you can pass a fork through them.  

4. Meanwhile, stir all the spices for the ras el hanout together and set aside. 

5. Prepare a bowl of ice water. Bring a pot of water to a boil, and then add blanch the mint for 5 seconds. Drain the mint and plunge in the ice water to set the color.

6. Drain the mint (but do not squeeze) and add it to a blender with the ginger, 1/2 cup of water and the lecithin. Puree and then pass it through a fine-mesh sieve to remove any solids. 

7. Heat a water bath to 115 degrees F. 

8. When the tuna is done brining, remove it from the brine and pat dry with paper towels. Dust all sides of each piece of tuna with the ras el hanout and then vacuum seal the tuna in bags for sous vide. 

9. Add the vacuum sealed tuna to the water bath and cook sous vide for 30 minutes. 

10. When the carrots are done roasting, remove them from the oven and allow them to cool just a bit (so you don't melt your blender). Add them to the blender along with 1/4 cup olive oil, and 3/4 cup vegetable stock. Puree the mixture until smooth. 

11. When the chutoro is cooked, remove them from the water bath and cut open the bags. 

12. To plate, add a dollop of carrot puree to each plate and use the back of a large spoon to spread. Place a piece of chutoro onto each plate. 

13. To make the ginger mint air, use a hand blender or milk frother, that's half immersed in the liquid to make a foam and then use a spoon to scoop some foam over each piece of tuna. Garnish with mint and serve.