Lightly Cured Tuna, Gazpacho Jelly, Smoked Eel 'Sand'.

This was a new version of an old dish again. Lets start with the tuna. We marinated the tuna in a salt, pepper and herb mix for approximately 1 hour. This allowed the tuna to take on just enough spice and all the perfume of the herbs. The cannelloni is wrapped in a Gazpacho Jelly that we set with Kappa. The filling is avocado, tomato confit and tuna tartare dressed with a little Chardonnay vinegar and fresh basil. The plate is dressed with Smoked Eel 'Sand'. We did this by making a smoked eel puree and then de-hydrating it. Once it was completely dry we added some tapioca malto dextrin and a little dried botarrga. We added a little yuzu and hazelnut dressing for a little acidity and some baby basil for texture and flavour. The Tuna is resting on a fine fennel 'slaw' again dressed with Chardonnay Vinegar and chopped chervil.