John Myers
Ingredients for 5 servings:
- 400 g tuna, sashimi quality
- 1 cucumber(s)
- 20 crab chips
- 1 ½ tsp ginger
- 1 ½ tsp Sriracha sauce
- 2 tsp soy sauce
- 3 tbsp sesame oil, toasted
- 1 ½ tsp sesame, black
- 1 lime(s), juice
- 100 g mayonnaise (Viennese mayonnaise, see below)
- 2 tsp wasabi paste
- Shiso cress, red, for garnish
- Salt
- Sugar
- 200 g white bread, crust removed
- 400 ml milk
- 4 egg yolks, boiled
- 4 half egg whites, cooked
- 4 egg yolks, raw
- 1 tsp salt
- pepper
- Mustard
- 2 dashes vinegar
- 1 tsp sugar
- 400 ml sunflower oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
From the show “The Perfect Dinner” on VOX from 12 October 2021
Finely grate the ginger. Cut the tuna into small, equal-sized cubes and place in a bowl. Add the sriracha sauce, soy sauce, sesame oil, sesame seeds, and ginger to the tuna in the bowl and mix everything gently. Add the lime juice just before serving. In another bowl, put the finely diced, peeled, and deseeded cucumber and mix with the salt, sugar, and lime juice. For the Viennese mayonnaise, halve 4 boiled eggs, remove the yolks, and finely chop the egg whites. Remove the crusts from the white bread, soak them in the milk, and squeeze the water out. Combine the raw yolk, boiled egg yolk (yolk), softened bread, a little mustard, vinegar, salt, pepper, and sugar in a blender, constantly adding oil, to make a sauce. Thin with milk or vinegar water if desired. Mix in the egg whites to taste. (Tip: If you chop the remaining egg whites and add chives, you’ll have a wonderful remoulade.) Mix 100g of the mayonnaise with the wasabi paste and season to taste. First, place cucumber pieces in a serving ring, then top with the tuna tartare. Add small dollops of the wasabi mayonnaise and sprinkle with shiso cress. Remove the serving ring and add the prawn crackers. Michael prepared this recipe as an appetizer on Tuesday, October 12, 2021, in the show “The Perfect Dinner” – Day 2 in the Ruhr region.
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