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FROM THE SPELLBOUND BITES KITCHEN

Pistachio ajoblanco with tuna tartare

Chilled pistachio-and-bread soup with soy-dressed tuna, quick-pickled shallots and crispy kataifi.

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Ingredients

  • 200 g sushi-grade tuna, cut into 1 cm cubes
  • 1 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sesame oil
  • Shallots, sliced
  • 2 tsp sugar
  • 1 tsp salt for pickling
  • 1 tbsp vinegar
  • Hot water, cold water and ice
  • 200 g toasted pistachios
  • 3 garlic cloves, germ removed
  • 13–15 breadsticks
  • 200 ml extra virgin olive oil
  • 5 tsp sherry vinegar
  • 1 tsp flaky salt
  • Kataifi pastry
  • Oil for frying

The kitchen spell

  1. Mix tuna with both soy sauces and sesame oil and refrigerate.
  2. Dissolve sugar, pickling salt and vinegar in a little hot water, cool with water and ice and add the shallots.
  3. Briefly fry the garlic until lightly golden.
  4. Blend pistachios, garlic, breadsticks, olive oil, sherry vinegar, flaky salt and ice into a smooth paste.
  5. Blend in cold water or crushed ice until thick and creamy, then chill for at least 30 minutes.
  6. Fry kataifi in a little oil until crisp and golden.
  7. Serve the cold soup with tuna, crispy kataifi and pickled shallots.