Yellowfin Tuna Tartare with Maitake Mushrooms, Cucumber, Opal Basil and Ossetra
Caviar Pierced with a Ginger Scallion “Cupid’s Arrow” Tuille.
Ingredients :
7 oz. Sashimi Grade Yellowfin Tuna (Finely Diced)
½ Minced Jalapeno Pepper (Seeds and Pith Removed)
1 Tblsp. Fine Diced Cucumber
1 Tblsp. Chiffonade Opal Basil
¼ cup Sautéed Maitake Mushrooms
1 Tblsp. Walnut Oil
1 Pinch Black and White Sesame Seeds
1 Pinch Sea Salt
1 oz. Caviar
For the Tuille:
4 Egg Whites
4 oz. Melted Butter
1Cup Flour
1Tsp. Ground Ginger
2 Scallions Minced
1Tsp. Sugar
1Tsp. Salt
For the Miso Lemongrass Soy:
1 Bottle Tamari Soy Sauce
½ Bottle Mirin
3 Tblsp. White Miso Paste
2 Stalks of Diced Lemongrass
Directions
- Combine all ingredients in a mixing bowl reserving the caviar. Pack tartare ½in. High in 2 molds, topping the 2nd with the caviar. Place the 1st layer on the plate and
remove the mold. Place tuille on top of first layer of tartare. With a spatula, lift the 2nd layer of tartare and gently place it on top of the first and remove the mold.
Drizzle with miso lemongrass soy, and Japanese wasabi oil. - For the Tuille: Lightly Whip Egg Whites and Butter. Add Flour, Ginger, Scallion, Sugar and Salt. Fold until Batter is Smooth. Bake on Silpat at 325 Degrees for 10-12 Minutes.
- For the Miso Lemongrass Soy: Bring Ingredients to a Boil. Remove from heat and Strain.
