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.