Two kinds of tuna: tuna-avocado tartar, tuna tataki with pomelo frisée salad, wasabi mayonnaise and baguette

Ingredients for 5 servings:

• 350 g tuna fillet(s), sashimi quality
• 2 avocados
• 1 tbsp olive oil
• 1 tbsp lemon oil
• 1 tbsp soy sauce
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of chili powder
• some lemon juice
• Daikon cress, red, for decoration
• Radish sprouts for decoration
• 5 sheets of rice paper
• 100 ml frying oil
• 1 egg(s)
• 1 egg yolk
• 1 tsp mustard
• 3 tbsp vinegar (basic vinegar, see below)
• 200 ml vegetable oil
• 1 pinch of fleur de sel
• 1 pinch(s) of pepper
• 1 tsp lemon zest, organic
• 2 tsp wasabi
• 10 g fresh yeast
• 1 pinch(s) of sugar
• 300 ml water
• 380 g wheat flour type 550
• 1 tsp salt
• 50 g walnuts, as desired
• 50 g chestnuts, cooked, peeled, as desired
• 1 tsp chili powder, to taste
• 1 pomelo(s)
• 1 head of frisée lettuce
• 150 g cucumber(s)
• 70 g carrot(s)
• 100 g cashew nuts
• 1 chili pepper(s), red
• ½ bunch parsley, flat
• 1 spring onion(s)
• 40 g sunflower oil
• 20 g walnut oil
• 20 g sesame oil
• 40 g soy sauce
• 20 g fish sauce
• 20 g cane sugar
• 30 g lime juice
• 1 garlic clove(s)
• 30 g sweet chili sauce
• 350 g tuna fillet(s) (sashimi quality)
• 2 tbsp sesame oil
• 3 tsp soy sauce
• 2 tbsp clarified butter
• 1 tbsp salt
• pepper
• 3 tbsp white sesame seeds
• 3 tbsp sesame, black

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 03.02.2025

For the tuna and avocado tartare, cut the tuna fillet into small cubes and toss with olive oil, lemon oil, soy sauce, salt, pepper, and chili. About 30 minutes before serving, cut the avocado into small cubes and mix with a little lemon juice into the tuna tartare. Let the tartare sit in the refrigerator until ready to serve. For the rice paper chips, heat the frying oil in a large pan to 175°C. Carefully add the rice paper sheets, one at a time, to the hot oil until they expand into chips. This process only takes a few seconds. Carefully remove the chips from the oil, drain on kitchen paper, and place them on a plate. Allow the oil to cool completely before discarding. Arrange the tartare in a serving ring and garnish with sakura cress (red daikon cress), radish sprouts, and a rice paper chip. For the base vinegar, bring 100g water, 100g sugar, and 100g rice vinegar with 20g salt to a boil once. Once cooled, the base vinegar will keep in the refrigerator for several weeks. For the wasabi mayonnaise, place 3 tablespoons of base vinegar and all the other ingredients at room temperature in a tall container. Place the hand blender on the bottom of the container, switch it on, and slowly pull it upwards. Season the mayonnaise to taste and transfer it to a measuring bottle. Arrange in small dollops around the tuna tartare. For the baguette, preheat the oven to 240°C fan/convection oven. Dissolve the yeast and sugar in the water. Add the flour and salt, and mix until combined. Cover the dough and let it rise for 2 hours at room temperature. Generously flour a work surface, carefully place the dough on it, and divide it into 2 or 3 portions. Optionally, stir in walnuts, chestnuts, and/or chili. Place the dough portions on a baguette tray and bake for 20 minutes. Meanwhile, place a bowl of water in the oven or spray the baguettes with water several times. Let the baguettes cool and then slice. For the pomelo frisée salad, peel the pomelo thoroughly and cut the flesh into pieces. Trim the frisée lettuce, roughly tear it up, and spin it dry. Peel the cucumber and carrots, slice the cucumber, and pull the carrots into strips. Mix everything with the cashew nuts. For the dressing, chop the ingredients, mix them together, and let it sit for a while. Drain through a sieve before serving. Arrange the salad on plates and drizzle with the dressing. For the tuna tataki, mix the sesame oil and soy sauce and toss the tuna in it. Let it sit for a short while. Heat the clarified butter and sear the tuna very briefly on all sides. Brush the tuna with the remaining marinade, season with salt, and roll in sesame seeds. Cut the fillet against the grain into approximately 1 cm thick slices and serve. Sabrina prepared this recipe as an appetizer on Monday, February 3, 2025, in the show “The Perfect Dinner” – Day 1 of the Palatinate.