Tuna Tartare with Yuzu Gelée
User Reviews
5
2 reviews
Excellent
Tuna Tartare with Yuzu Gelée
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An easy, colorful appetizer that makes an impressive first course for a dinner party.
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Ingredients
- 1 cup dashi stock (japanese stock)
- 1 teaspoon salt
- ½ teaspoon soy sauce
- ½ teaspoon granulated
- 5 grams gelatin
- 1 tablespoon yuzu juice
- 220 grams tuna sashimi grade
- 1 teaspoon olive oil
- 1 tablespoon chives (minced)
- 1 tablespoon sesame seeds toasted
- 2 teaspoons soy sauce
- 1 avocado (cut into ½)
- ½ lemon (juiced)
Instructions
- In a small saucepan, bring the dashi to a boil, then add the salt, soy sauce, and sugar, stirring until dissolved.
- Remove the pan from the heat and sprinkle on the gelatin. Stir until the gelatin is dissolved. Stir in the yuzu juice, then pour the mixture into a container and refrigerate until set.
- Slice the tuna into strips, and then cut them into ½" cubes. Add it to a bowl along with the olive oil, chives, sesame seeds and soy sauce. Stir to combine. Cover and refrigerate until your gelée is set.
- When your ready to serve, cut the avocado into cubes and sprinkle with the lemon juice and a little salt. Toss to distribute evenly.
- To construct your tartare, oil a ring mold and place it in the center of a plate. Add a layer of tuna and gently pack it down.
- Add a thin layer of avocado, gently packing, and then top by scooping the gelée on top like a sauce. Give the mold a few twists to make sure it's not sticking and then lift it straight up.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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