This recipe was created for Club House for Chefs by: Keith Pears, Executive Chef of the Delta Hotel, SOCO Kitchen + Bar and Char No. 5 in Toronto, ON.
For the Salsa Fresca: Grill fresh corn, cut kernels off and husk. Cool down. Mix all vegetables together and then add in finishing seasoning. Set aside and let marinate overnight to allow the ingredients to marry together.
For the Squid Ink Chips: Bring water to a boil and add your parmesan, salt and fish sauce. Add tapioca and cook until the pearls become clear and soft. Strain and rinse in cold water. Transfer in a mixing bowl and fold in squid ink until tapioca is completely coated. Prepare a sheet tray with a silpat mat. Transfer tapioca on the silpat mat and spread using a large off-set spatula. Dehydrate at 170F for 5-6 hours until dry. Fry at 400F. Set aside.
For the Tuna Poke Dressing: Puree all ingredients together in vitamix. Ensure there is an even consistency. Add enough ultraperse to lightly thicken. Set aside and let sit for 24 hours to allow the ingredients to marry together.
For the Tuna: Cut your tuna into little cubes and marinate with dressing.
For serving: Plate your marinated tuna in the middle of the bowl and top with salsa fresca. Continue to top with avocado, radish, scallions, toasted sesame seeds and micro cilantro and serve with squid ink crackers.
