Green Tuna Macaron: 4 Secret from the Chef’s Kitchen

The green tuna macaron is a delicate creation that combines the elegance of the classic macaron with an original touch of marine flavors. The subtle crunch of the shell pairs perfectly with the richness of a creamy green tuna filling, creating a unique taste experience that is both refined and surprising. Each bite offers a perfect balance between the sweetness of the shell and the smooth texture of the filling, enhanced by subtle hints of herbs that awaken the palate.

Ideal for sophisticated tasting or for gourmets seeking new sensations, this macaron stands out with its finesse and boldness, while still paying homage to the traditional macaron. Perfect for special occasions or simply to delight in a new culinary adventure.

For the Macaron Shell:

• 220g egg whites
• 600g powdered sugar (sucre glace)
• 600g almond flour (poudre d’amande)
• 5g cumin (camon)
• 5g pepper
• 10g salt
• 1 lemon

For the Meringue (possibly for the filling):

• 230g egg whites
• 600g granulated sugar (sucre semoule)
• 150g water

Here’s the list of ingredients for the green tuna filling:

• Tuna (thon)
• Cheese (fromage)
• Cream (crème)
• Za’atar (Middle Eastern herb blend)
• Tomato sauce (sauce tomate)
• Gelatin mass (masse gélatine)

Method:

1. Prepare the Gelatin:
   • Start by preparing the gelatin. If you’re using powdered gelatin, dissolve it in a small amount of warm water according to the package instructions. Stir well and allow it to bloom (set aside to absorb water and swell) for about 5-10 minutes. If you’re using sheet gelatin, soak the sheets in cold water for about 5-10 minutes before melting them in a small pan over low heat.
2. Prepare the Tuna Mixture:
   • Open and drain the tuna (preferably using canned tuna in oil for a richer flavor). Place it in a food processor or blender.
   • Add the cheese (you can use soft cheese like cream cheese or goat cheese, depending on the flavor profile you want).
   • Add the cream to the mixture (heavy cream or whipped cream will give a smoother, more luxurious texture).
   • Add za’atar (the Middle Eastern herb blend). Za’atar typically contains thyme, oregano, sesame seeds, and sumac, which will infuse the mixture with an earthy, slightly tangy flavor.
3. Blend the Ingredients:
   • Start the food processor and blend the tuna, cheese, cream, and za’atar until smooth. You should have a creamy, well-combined mixture with a consistent texture.
   • Taste the mixture at this stage, and if needed, adjust the seasoning with salt or pepper to your liking.
4. Incorporate the Tomato Sauce:
   • Slowly add tomato sauce to the blended mixture. You can add it gradually to control the consistency. Blend once again, ensuring the sauce is fully mixed into the tuna mixture.
   • The addition of the tomato sauce will enhance the flavor, adding a mild tanginess and slightly thicker texture to the filling.
5. Add the Gelatin:
   • Now that the tuna mixture is smooth, it’s time to add the gelatin.
   • Ensure the gelatin is fully melted and cool (not hot, or it could affect the texture of your filling).
   • Slowly pour the gelatin into the mixture while blending on low speed, ensuring it’s fully incorporated. The gelatin will help the filling set and hold its shape, making it perfect for piping into the macaron shells.
6. Chill the Filling:
   • Once everything is mixed, transfer the tuna mixture into a bowl or piping bag.
   • Place the mixture in the refrigerator for about 30 minutes to 1 hour to allow it to firm up slightly. This will make it easier to pipe into the macaron shells later.
7. Final Adjustments:
   • After chilling, check the consistency of the filling. It should be firm but still creamy enough to pipe. If it’s too thick, you can adjust it by adding a little more cream or tomato sauce. If it’s too runny, refrigerate it longer to allow it to firm up.

Conclusion:

The green tuna macaron is a unique and sophisticated creation, blending traditional French macaron techniques with a savory, Mediterranean-inspired filling. By carefully balancing the rich flavors of tuna, cream, cheese, za’atar, and tomato sauce, you create a filling that is both creamy and slightly tangy. The addition of gelatin ensures that the filling holds its shape, making it ideal for piping into delicate macaron shells. This dish is perfect for adventurous food lovers who are looking for something beyond the sweet variety of macarons. With its delicate balance of textures and flavors, the green tuna macaron offers a gourmet twist on an iconic pastry, elevating it to a new level of culinary artistry.

This savory macaron can be served as an elegant appetizer or as a unique addition to any special occasion. Its light crunch from the macaron shell paired with the smooth, creamy filling creates a memorable experience that’s sure to surprise and delight guests. Whether you are hosting a party or simply looking to expand your macaron repertoire, the green tuna macaron will undoubtedly stand out as a creative and delicious choice.

Questions and Answers:

1. What makes the green tuna macaron different from traditional macarons?
   • The primary difference lies in the filling. While most macarons feature sweet fillings, this one uses a savory combination of tuna, cream, cheese, and za’atar, making it an entirely new culinary experience.
2. Can I use a different herb blend instead of za’atar?
   • Yes, you can experiment with different herbs, such as thyme, oregano, or rosemary, depending on your personal taste. Za’atar gives a unique tangy, earthy flavor, but any herb blend that complements the tuna will work.
3. Is it possible to make the green tuna filling ahead of time?
   • Absolutely! The filling can be prepared ahead of time and stored in the refrigerator for up to a day or two. Just make sure it’s properly covered to maintain freshness, and allow it to firm up in the fridge before piping into the macaron shells.
4. Can I use other types of fish or proteins instead of tuna?
   • Yes, you can substitute the tuna with other fish like salmon or even chicken if you prefer. The recipe is versatile and can be adapted to suit different protein choices.
5. What is the best way to store the green tuna macarons?
   • Since they are made with a creamy filling, they should be stored in the refrigerator. Keep them in an airtight container to prevent the shells from becoming soggy. They are best enjoyed within a few days to maintain their freshness.
6. How do I ensure the macaron shells come out perfect?
   • The key to perfect macaron shells is consistency and patience. Make sure your egg whites are whipped to stiff peaks, and fold the almond flour and powdered sugar gently to avoid deflation. Rest the shells before baking to ensure they form a smooth skin.
7. Can the green tuna macaron be served as a main dish?
   • While macarons are typically appetizers or snacks, you could certainly serve the green tuna macaron as part of a larger tasting menu or as a light main dish. Its richness makes it suitable for a small, refined meal, especially if paired with a light salad.