Grilled Tuna with Cherry Chutney and Ginger Foam

Name: Grilled Tuna with Cherry Chutney and Ginger Foam
Yield: 4
Ingredients: 250 ml soy sauce; 40 ml grated ginger juice; 200 g fresh tuna; 500 ml water; 150 g quinoa; To taste: salt; Cherry chutney; 40 ml grated ginger juice; 40 ml water; 150 g cherry, pit removed; 50 g sugar; 1 pinch of salt; Ginger foam; 2 egg whites; 20 ml grated ginger juice; To taste: salt; 250 ml sunflower oil

1
250 ml soy sauce
2
40 ml grated ginger juice
3
200 g fresh tuna
4
500 ml water
5
150 g quinoa
6
To taste: salt
7
Cherry chutney
8
40 ml grated ginger juice
9
40 ml water
10
150 g cherry, pit removed
11
50 g sugar
12
1 pinch of salt
13
Ginger foam
14
2 egg whites
15
20 ml grated ginger juice
16
To taste: salt
17
250 ml sunflower oil

Ingredients

1
250 ml soy sauce
2
40 ml grated ginger juice
3
200 g fresh tuna
4
500 ml water
5
150 g quinoa
6
To taste: salt
7
Cherry chutney
8
40 ml grated ginger juice
9
40 ml water
10
150 g cherry, pit removed
11
50 g sugar
12
1 pinch of salt
13
Ginger foam
14
2 egg whites
15
20 ml grated ginger juice
16
To taste: salt
17
250 ml sunflower oil

Directions

1
Combine soy sauce and grated ginger juice in a bowl
2
Place the tuna to marinate. Reserve
3
Heat water in a pan until boiling
4
Add quinoa and salt
5
Remove from heat once cooked
6
Cool and reserve the quinoa
7
Drain the tuna
8
Fry the tuna in an anti-adhesive skillet, cooking both sides, leaving the interior raw
9
Cut into thick slices and reserve
10
Place quinua at the bottom of a plate and arrange tuna slices on top
11
Serve with cherry chutney and ginger foam [recipes follow]
12
Cherry chutney
13
Combine all ingredients in a pan
14
Heat until the consistency is not too thick. Reserve
15
Ginger foam
16
Beat egg whites with grated ginger juice and salt using an electric mixer
17
Add oil gradually, forming whipped cream-like texture
18
Pour the mixture into a bottle to form meringue-style topping
19
Store in refrigerator. Reserve
20
Serve by placing the foam around the plate.