Glazed Tuna Cubes

Summary Not available

  • 2 sheets gelatin
  • 1 fresh ginger
  • 2 teaspoons soy sauce
  • 14 ounces Tuna
  • 0.5 lemon
  • 1 teaspoon honey
  • salt
  • 2 teaspoons paste
  • 2 wasabi
  • Sesame seeds
  1. Soak gelatin for about 10 minutes in cold water

  2. Peel and grate ginger with the fine grater directly into a tea strainer

  3. Press grated ginger with a teaspoon and reserve the liquid

  4. Measure 1 teaspoon ginger juice and mix in a bowl with the soy sauce

  5. Cut tuna into approximately 1/2-inch cubes and distribute among 8 small bowls

  6. Brush each cube with a little ginger sauce

  7. Juice lemon

  8. Combine 1 teaspoon lemon juice with 5 tablespoons of water, honey, and a pinch of salt

  9. Bring to a boil

  10. Remove from heat

  11. Remove gelatin from water and dissolve in the hot liquid

  12. Combine gelatin mixture with wasabi paste in a bowl

  13. With a hand mixer on medium speed, whip the mixture until it is light and airy, about 7 minutes

  14. Spoon wasabi foam on each tuna cube

  15. Garnish with wasabi tobiko and black sesame seeds

  16. Serve immediately

No extra notes


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