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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
  • ½ teaspoon soy sauce
  • ½ 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)
  • ½ lemon (juiced)

Instructions

  • In a small saucepan, bring the dashi to a boil, then add the salt, soy sauce, and sugar, stirring until dissolved.
  • 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.
  • 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.
  • When your ready to serve, cut the avocado into cubes and sprinkle with the lemon juice and a little salt. Toss to distribute evenly.
  • 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.
  • 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.