Serves 4
Ingredients
Red tuna
4 x slices of tuna, 7cm long
Cream
3 shallots, chopped
40g cauliflower
40g veal loin
100ml vegetable stock
20g Dijon mustard
40g mascarpone
25ml sour cream
50ml extra virgin olive oil
Salt and pepper
Dressing
120gdry mustard
4 garlic cloves
120g ginger juice
50g grated ginger
2 eggs
4 egg yolks
2 cups sake
1 cup soy sauce
3 cups sesame oil
20g honey
Tuna roulade
8slices red tuna, 7 cm long
2shallots, finely chopped
1 garlic glove, chopped
2 potatoes, peeled, boiled and mashed
20ml sour cream
15g chopped almonds
Wasabi sauce
10g mushrooms, chopped
Extra virgin olive oil
Salt andpepper
Ginger tea
200mllight vegetable stock
1⁄4ginger root
Garnish
20gdill
4 black sesame wafers
Method
Cream
Sauté the finely chopped shallots, cauliflower, and cubed veal in oil. Add the vegetable stock, mustard, salt and pepper and cook over a low flame for about a half hour. Remove the sauce from the flame. Add mascarpone and sour cream and blend until smooth. Place the cream in the refrigerator for 2 to 3 hours.
Dressing
Combine all the ingredients and mix well. Spread on red tuna slices.
Tuna roulade
Sauté shallots and garlic in some oil. Add potatoes, mushrooms, sour cream, and chopped almonds and stir well. Remove the filling from the flame after few minutes. Spread the wasabi sauce on the tuna slices and place the filling at the center of the tuna. Roll up the tuna to make the roulades.
Ginger tea
Heat vegetable stock and add ginger. Leave the ginger in the stock for 15 minutes.