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Tuna Tartare with Yuzu Gelée

An easy, colorful appetizer that makes an impressive first course for a dinner party.
Course Appetizer, Brunch
Cuisine French, Japanese
Level Intermediate
Main Ingredient Fish
Diet Dairy-Free, Low-Carb
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serving

Ingredients

  • 1 cup dashi (japanese stock)
  • 1 teaspoon salt
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon granulated
  • 5 grams powdered gelatin
  • 1 tablespoon yuzu juice
  • 220 grams tuna sashimi grade
  • 1 teaspoon olive oil
  • 1 tablespoon chives (minced)
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons soy sauce
  • 1 avocado (cut into 1/2)
  • 1/2 lemon (juiced)

Instructions

  1. In a small saucepan, bring the dashi to a boil, then add the salt, soy sauce, and sugar, stirring until dissolved.
  2. Remove the pan from the heat and sprinkle on the gelatin. Stir until the gelatin is dissolved. Stir in the yuzu juice, then pour the mixture into a container and refrigerate until set.
  3. Slice the tuna into strips, and then cut them into 1/2" cubes. Add it to a bowl along with the olive oil, chives, sesame seeds and soy sauce. Stir to combine. Cover and refrigerate until your gelée is set.
  4. When your ready to serve, cut the avocado into cubes and sprinkle with the lemon juice and a little salt. Toss to distribute evenly.
  5. To construct your tartare, oil a ring mold and place it in the center of a plate. Add a layer of tuna and gently pack it down.
  6. Add a thin layer of avocado, gently packing, and then top by scooping the gelée on top like a sauce. Give the mold a few twists to make sure it's not sticking and then lift it straight up.