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Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
Gluten free, Salmon and tuna, Vegetables and Fruits
In the spirit of "bistro" cuisine, here's a recipe worthy of the finest places.
You can cook this dish with all kinds of white fish, sea bass, bream...
Ingredients
Recipe for 4 servings / 12 tapasTuna
Dressing
Soya and Yuzu sauce
Wasabi foam
Ginger jelly
Garnish
Preparation time: 45 min
-
Prep
Clean the peas sprouts.
Chop the ginger.
-
Tuna sashimi
Keep the tuna on a container filled with ice.
Slice the tuna (3 to 4 mm) against the fibre.Put aside in the fridge.
-
Ginger jelly
In a pot, mix the ginger with water, sugar and agar-agar.
Bring to a boil while mixing to dissolve the agar-agar and keep boiling for a minute.
Pour in a container and put aside in the fridge. The mix should jelly under 70°C.
Once cool, cut in small pieces or blend.
-
Wasabi foam
Bring to boil milk and wasabi powder. Whisk to dissolve the powder.
Remove from heat and add the 35% cream. Pass threw a fine mesh sieve and pour in a siphon.
Add 2 gas cartridge, lay down the bottle in the fridge and let aside for 3 hours.
Shake well the siphon before using.
-
Dressing
Mix together the ingredients with a whisk without the poppy seeds.
-
Soya and yuzu sauce
Mix the ingredients and pour in a pipette,
-
Plating and garnish
Dip the tuna slices in the dressing and place them in a plate.
Sprinkle with poppy seeds and garnish with few drops of ginger jelly around and soya sauce on the fish.
Add 3 balls of wasabi foam.
Season with fleur de sel
Garnish with young peas sprouts and serve.
Official partners
You can cook this dish with all kinds of white fish, sea bass, bream...
Class with similar recipe
WINE & TAPAS EVENINGS!
Superb evening of tapas workshops and wine tasting!
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
- Asian-style beef and oyster tartare |
- Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
- Caramelized pistachio floating islands, saffron custard |
WINE & TAPAS EVENINGS!
Superb evening of tapas workshops and wine tasting!
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
- Asian-style beef and oyster tartare |
- Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
- Caramelized pistachio floating islands, saffron custard |
HAPPY APERITIF!
Start your weekend with a difference! Workshop with 3 Tapas and 2 glasses of wine !
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Grilled Argentine shrimp with Espelette pepper, fresh salad of daikon, ginger and sesame |
- Pork skewers rubbed with cajun spices, roasted potatoes, homemade BBQ sauce |
L'ATELIER DU CHEF
Chic menu with pairing of our sommelier, 3 glasses of wine included
- Braised beef short ribs, port wine reduction, mashed potatoes with truffle oil, green beans
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Black cherry clafoutis |
L'ATELIER DU CHEF
Chic menu with pairing of our sommelier, 3 glasses of wine included
- Braised beef short ribs, port wine reduction, mashed potatoes with truffle oil, green beans
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Black cherry clafoutis |
WINE & TAPAS EVENINGS!
Superb evening of tapas workshops and wine tasting!
- Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
- Karaage style fried chicken |
- Confidence cookie with dark chocolate ganache |
HAPPY APERITIF!
A festive Friday Apéro! Start your weekend with a difference! Workshop with 3 Tapas and 2 glasses of Bulles!
- Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Grilled Argentine shrimp with Espelette pepper, fresh salad of daikon, ginger and sesame |
HAPPY APERITIF!
Start your weekend with a difference! Workshop with 3 Tapas and 2 glasses of wine !
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Grilled Argentine shrimp with Espelette pepper, fresh salad of daikon, ginger and sesame |
- Pork skewers rubbed with cajun spices, roasted potatoes, homemade BBQ sauce |
HAPPY APERITIF!
A festive Friday Apéro! Start your weekend with a difference! Workshop with 3 Tapas and 2 glasses of Bulles!
- Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |
- Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
- Grilled Argentine shrimp with Espelette pepper, fresh salad of daikon, ginger and sesame |
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