Yellowfin Tuna Bone Marrow Fudge Recipe
Make Yellowfin Tuna Bone Marrow Fudge Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bone marrow fudge base
Tuna component
Finishing & garnish
Method
Bone marrow fudge base
- 1
Prepare and render bone marrow
Preheat oven to 400°F (200°C). If using marrow from bones, remove marrow from bones and trim membranes; if using prepared marrow, dice into roughly 1/2-inch pieces. Spread marrow pieces on a small rimmed baking sheet lined with parchment. Roast 8–10 minutes until soft and just starting to brown at edges. Remove and let cool slightly. Reserve any rendered liquid fat on the pan.
- 2
Emulsify marrow and butter with chocolate
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan over medium heat, combine the roasted marrow (including any rendered fat), unsalted butter, heavy cream, and light brown sugar. Warm gently, stirring, until butter and sugar dissolve and mixture reaches a gentle simmer (do not boil vigorously). Pour hot mixture over chocolate and let sit 1 minute, then whisk until glossy and completely emulsified. Stir in 3/4 teaspoon salt. Taste — the fudge should be richly savory, slightly sweet and silky. If too thick, add up to 1 tablespoon warm cream to loosen.
- 3
Set fudge
Line a small square container (6x6 inch or equivalent) with plastic wrap or parchment. Pour the warm bone marrow chocolate mixture into the container and spread to an even layer about 1/2 inch thick. Tap gently on the counter to remove air bubbles. Refrigerate until set, minimum 1 hour, preferably 2 hours. Remove from fridge 10 minutes before serving to soften slightly.
Tuna component
- 4
Prepare tuna
Keep tuna very cold. Trim any sinew and cut into very small dice (brunoise) about 1/8–1/4-inch pieces, or slice paper-thin if you prefer carpaccio-style slices. Place the diced tuna in a chilled bowl.
- 5
Season tuna
Add soy sauce, sesame oil, lime juice, grated ginger and 1/4 teaspoon fine sea salt to the tuna. Gently fold to combine and let marinate 5–10 minutes in the refrigerator. Taste and adjust seasoning — the tuna should be bright and lightly seasoned. Stir in black sesame seeds.
- 6
If using sashimi slices (alternate)
If you sliced the tuna thinly rather than dicing, lightly brush slices with the soy-lime mixture and let rest 2–3 minutes before assembly.
Assembly & garnish
- 7
Portion fudge
Use a small spoon or melon baller to portion 1 tablespoonish quenelles or 1/2-inch cubes of the chilled bone marrow fudge. Place one portion on each serving cracker or toast round.
- 8
Top with tuna
Spoon 1–1.5 tablespoons of the seasoned diced tuna atop each fudge portion. If using thin slices, fold a slice once over the fudge and top with microgreens.
- 9
Finish and serve
Garnish each bite with a few microgreens or baby herbs, a sprinkle of chive blossom (or chives), a light dusting of lemon zest if using, and a crack of black pepper. Serve immediately so tuna stays cool and the fudge is slightly soft. Provide 2–3 pieces per person as an amuse-bouche or canapé.