A delicious and quick starter for all around the year! Impressing with its looks and flavour, the look on the faces of your guests will make you happy!
For 2 people
Spicy Tuna Tartare:
- 250gr Tuna loin
- 20ml Soy sauce
- 35g Chili garlic puree (Brand: Lee Kum Kee)
- 15ml sesame oil
- 10g sesame seeds
Wasabi – Avocado Cream:
- 1 Avocado
- 1 tsp lime juice
- 2 tsp water
- 1 tsp wasabi paste
- 1 Tbsp Honey
- Salt, white pepper
- 1 tsp rice vinegar
- 1 tsp mirin
- 2 Tomatoes
- 2 Radishes
- 2 Chives
- 1 Tbsp Sesame seeds
- 1 Spring onion
- Dice the part of the tuna without membranes into very small pieces, and scrape the remaining flesh off the membranes using a spoon. Try to remove all membranes from the mix if possible.
- Mix the tuna with the soy, chilli-garlic puree, sesame oil and sesame seeds and emulsify it with a large spoon.
There are other recipes that use mayonnaise but I think, that the fat of the sesame oil and the tuna emulsify the mixture enough to develop a creamy texture.
Transfer the mixture in a piping bag or in a covered bowl. the mixture keeps up to three days in the fridge.
- For the avocado mousse, peel and destone the avocado, place it into a blender or food processor and add the other ingredients and blitz. The consitency should be so it holds its shape if piped on a plate.
The mousse is supposed to counteract the spicyness of the Tuna, so look out for the sweetness of the honey and softness of the avocado. transfer to a piping device or a covered bowl.
- Slice the radishes to a see through thickness, using a mandoline and hollow out a tomato, keep the lid though. Stuff the tomato with avocado mousse. Slice the spring onion very thinly.
- To plate, use a plating-ring and layer the tartare and then the mousse in a relation of 4:1. Place the radish slices on top, leaving a circle in the middle for the tomato.
Use the chives to create height on the plate, and place the sesame seeds and spring onion on opposing sides of the plate to create the effect of a “line”.