Albacore tuna sahimi, buttermilk dressing, wasabi whipped cream, ginger marined -version atelier virtuel

Preparation time: 45 min

• To prepare before class

  Ingredients

  Make sure your tuna is in the fridge. Strain a couple of slices of marinated ginger.

  You can put your tuna bowl on top of a bowl filled with ice to keep it perfectly cold.

  Material

  1 cutting board, 1 chef knife, 1 pairing knife

  1 plate

  1 mixing bowl with the cream in it and the whisk, in the fridge.

  1 piping bag, if not just two spoons.

  2 small bowls with forks

   

   

   

   

   

   

• Prep

  Clean the peas sprouts and chop the ginger.

  Slice the green onions in small pieces, keeping the green part in a bowl in the fridge. The white part can go in the vinaigrette.

• 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.

• Wasabi wipped cream

  In a cold mixing bowl, pour the cold cream with the wasabi powder, whisk the cream until very thick.

  Keep it in the fridge.

• Dressing

  Mix together the ingredients with a whisk without the poppy seeds.

• Soya and yuzu sauce

  Mix the ingredients and pour in a pipette or just leave it in the bowl.

• Plating and garnish

  Dip the tuna slices in the dressing and place them in a plate.

  Lightly sprinkle the poppy seeds, add some marinated ginger, add a couple drops of soya sauce and Yusu directly on the tuna slices.

  Decorate with your Wasabi cream in the piping bag, or with a spoon.

  Finish with your green onion and serve immediately.