Tuna Tartare on Cucumber Mousse, Tuna Fillet Wrapped in Sesame and Wasabi Crackers

Tuna fillet wrapped in sesame

1. Slowly roast the black and light sesame seeds in a pan over a low heat, then place on a flat plate.
2. Roll the tuna fillet in one piece in the sesame seeds and fry on all sides in a pan over medium heat. The fillet should only be a few millimeters lighter on the edges so that the fillet is still raw on the inside.
3. Remove from pan and cut into thin slices with a sharp knife.

Soy-honey-orange reduction

1. Put all the ingredients in a small saucepan and reduce the liquid by a third.

Tuna tartare

1. Place the tuna in the freezer for 2 hours to make it easier to cut.
2. Sweat shallot and garlic in grapeseed oil in a saucepan. Add the ginger and wait until everything is translucent. Add the diced paprika and cook until soft. Let the mixture cool down.
3. Cut the tuna into small cubes and mix with the cooled pepper mixture, add the spring onions.
4. Marinate with fleur de sel, the types of pepper, the oils and the lime zest and juice of the lime.
5. Add the Thai basil and parsley. Chill for at least 2 hours and let it steep.

Cucumber mousse

1. Stew shallots, ginger and garlic in clarified butter in a saucepan. Add the cucumber pieces and let them reduce briefly. Deglaze with Noilly Prat, white wine, ginger stock and reduce to a third of the liquid.
2. Add the crème fraîche, salt and pepper to the mixture and bring to the boil. Put everything in a blender and mix with Thai basil, mint and wasabi. Then pass through a fine sieve. Briefly bring the sieved liquid with gelatine or agar agar to the boil again.
3. Wrap the bottom of the dessert rings with aluminum foil and place on a flat plate. Whip the cream.
4. Let the mousse stand in the refrigerator and fold in the whipped cream just before it solidifies. Pour the mixture into dessert rings (approx. 6 cm in diameter) and refrigerate for at least 2 hours.
5. Then pour the tuna tartare onto the cucumber mousse. To serve, carefully lift the rings and peel off the aluminum foil. Remove the dessert rings just before serving.

Wasabi crackers

1. Preheat the oven to 180 degrees air circulation. Cut out white bread slices with any cookie cutter. (The bark should be removed in the process).
2. Mix the wasabi and water in a small bowl, brush the white bread slices with a brush and place them on a baking sheet. Bake the slices in the oven for about 10 minutes.