Yellow fin tuna sashimi tartar
wasabi-apple vinaigrette
 

Preparation:

 

Use a very sharp chefs knife to cut the Tuna in thin slices, then in very fine stripes and finely dice it as small as you can. Season with the sake, some maldon salt, 1 Tbsp rice vinegar, 1 tbsp lime juice, 1 pinch of sugar.

Fold carefully, and leave in a colander covered with cling film in the fridge.

 

Cut the cucumber in the same way in very small and fine dices and keep in the fridge.

 

Blend the wasabi with the peeled and diced apple with some lime juice, some water, 1 Tbsp of olive oil and some sugar. Pour through a sieve.

 

To serve, use a ring mold.

The first layer will be the tuna tartar, the second layer the cucumber salad finnish with the salmon roe´s.

 

Finnish with a nice Avocado ball and a piece of lemon grass.

Finally, drizzle the apple wasabi vinaigrette around the tartar.

 

Variation:

On very hot summer days, you can add a layer of coconut snow:

Freeze coconut water as you would make ice cubes.

Give them in a liquidiser to make fine grated ice (snow). Keep that 'snow' in the freezer on stand by.

The serving must go quick so the snow will not diluted the tartar.

Ingredients: 4 Persons

 

300 g fresh yellow fin tuna

100 ml sake

2 Tbsp rice vinegar

1 Tbsp sugar

3 p lime

3 Tbsp olive oil

1 stalk lemon grass

1 avocado

Maldon salt

 

1 jar salmon roe (good middle quality chilled

food section of gourmet shops)

½ cucumber

1 Tbsp wasabi

1 p pink lady apple