John Myers
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Tuna – Avocado – Mango – Buttermilk – Soy Sauce
The perfect tuna – avocado – mango – buttermilk – soy sauce recipe with a picture and simple step-by-step instructions.
Tuna duet:
- 625 g Tuna
- 5 tbsp Toasted sesame seeds
- 1 piece Spring onion
- 1 tbsp Sesame oil
- 2 tbsp Olive oil
Grilled avocado
- 2 piece Avocado
- 1 piece Lime
- 1 tbsp Olive oil
- 1 Msp Cayenne pepper
Buttermilk foam
- 500 ml Buttermilk
- 5 piece Lemongrass sticks
- 1 piece Lime
- 2 g Soy lecithin
- 1 pinch Salt
- 1 pinch Sugar
soy sauce
- 200 ml Soy sauce
- 0,5 tsp Wasabi
- 2 g Xanthan gum
- Cut half of the tuna into small cubes and mix with the olive oil. Finely chop the white part of the spring onion and mix it with the tuna.
- Cut the second half of the tuna into five equal squares. Then cover and chill.
- Halve the avocados, core them, peel and cut into 0.5 cm thick slices or wedges. Marinate with the juice of a lime. Then cover and chill.
- Peel the mango and cut the flesh into small cubes. Mix the pulp with the finely chopped chilli (without seeds), the olive oil and cayenne pepper. Then cover and chill.
- Mix the soy sauce with wasabi and xanthan gum in a blender for three minutes. Pour the liquid into an espuma siphon and foam it up with a siphon cartridge. Then chill for an hour.
- Mix the buttermilk with the lemongrass and let it steep for 30 minutes. Then strain and season the liquid with lime juice, salt and sugar. Finally add the soy lecithin and mix the liquid with the hand blender until a firm foam has formed on the surface.
- Now fry the tuna squares in hot sesame oil briefly and vigorously. Do not fry for more than 10 seconds per side (the fish must still be raw inside). Then roll the tuna in the roasted sesame seeds. At the same time, roast the avocado in a grill pan and season with salt and pepper.
- Serve the grilled avocado with the buttermilk foam and the fried tuna. On the second half of the plate in the serving ring, alternate layers of tuna tartare and mango and drape with the espuma made from soy sauce.
- Garnish the plate with sprouts, diced tomatoes, lime oil and salt crystals as desired.
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