John Myers
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Tuna Tartare with Wasabi Foam
The perfect tuna tartare with wasabi foam recipe with a picture and simple step-by-step instructions.
For the tartare:
- 750 g Tuna sushi quality
- 2 tsp Sesame oil
- 1 tsp Olive oil
- 3 tsp Soy sauce
- 6 tsp Lime juice
- 2 tsp Mirin (sweet rice wine)
For the avocado cream:
- 2 Pc. Ripe avocado
- 2 tbsp Creme fraiche Cheese
- 2 tbsp Pepper
- 2 tbsp Sea-Salt
- Garlic powder
- 1 tsp Lime juice
For the wasabi foam:
- 250 g Low fat milk
- 50 ml Cream
- 2 Tubes Wasabi
For decoration:
- Shiso cress
- Sesame black
- Sushi ginger
- For the avocado cream, puree the pulp of the avocados with the créme fraiche. Then season with salt, pepper, a little lime juice and 1-2 pinches of garlic powder. Since avocado oxidizes and browns quickly, cover with cling film and do not leave in the refrigerator for longer than 3-4 hours.
- For the wasabi foam, the milk and cream must be heated slightly and add some wasabi paste (must be so hot that it stings your eyes and nose slightly). Then froth up with a milk frother, whisk or hand blender.
- Press a layer of tuna tartar into oiled serving rings (approx. 2 heaped tablespoons). Place 3-4 slices of pickled ginger on top. Spread 1.5 tablespoons of avocado cream on top. Garnish with a few diced tuna, a slice of ginger and Shiso cress. Pull up the serving ring. Garnish the wasabi foam around the tartare. Sprinkle with a pinch of black sesame seeds.
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