Salut mes p’tits croissants

Today we are doing a tuna tartare, one of my signature dish. It is so good, I am literally obsessed with this dish and especially the dressing.
I hope you’ll enjoy it too.

Bon appétit!

Serves 4 ppl

Yellowfin tuna: 1 lb

Dice small pieces of the tuna and place it in the fridge

Soy dressing:
Ingredients       

Red onion: 30 gr

Garlic: 12 gr

Ginger: 12 gr

Sambal: 12 gr

Soy sauce: 72 gr

Canola oil: 72 gr

Method

Dice the onions and add them into a blender with the garlic and ginger and blitz until smooth.

Add the sambal, the soy sauce and emulsify with the canola oil.

Store in the fridge

Pickled ginger:
Ingredients

Rice vinegar: 150 ml

Chili: 2 gr

Sugar: 150 gr

Saffron: 0.5 gr

Ginger: 30 gr

Method

In a small pot, bring into a simmer the vinegar, diced red chilis, the sugar and the saffron

Peel the ginger with a spoon and slice it on a mandolin as thin as possible

Poor the liquid over the ginger and let it cool naturally.

Garnish:
Daikon rolls: 12 pieces

Nori chips: 4 pieces

Chopped coriander: 2 table spoon

GS apple brunoise: 100 gr

Red Shizo cress: 12 pieces

Coriander cress: 12 pieces

Pine nuts: 50 gr

Method

Daikon:
Slice a 4” long et 1.5” wide piece of daikon.

Slice it on the mandoline to create a perfectly smooth side. On the thinnest setting, make perfect ribbon with the daikon.

Wrap the ribbons around your finger to create little tubes and place it on a rectangle box for service.

Nori chips:

Create in a mixing bowl a slurry, by adding water and rice flour together.

In the deep fryer, drop the nori chips after they had a slurry bath and fry them until crispy. Season while hot and reserve on paper towel to drain the excess fat.

Grany smith apple dice:

Make a brunoise of apple and store in a lemon water mix to avoid the apple to oxidise.

Chopped Coriander:

Wash thoroughly the coriander and dry it in a salad spinner

Chopped it finely and store it.

ASSEMBLING:

In a stainless-steel bowl, mix the dice tuna, chopped coriander, pine nuts, apple brunoise and couple spoon of the dressing.

Create a perfect halo in a coupe plate, add the pickled ginger, 3 daikon tubes, coriander cress and the shizo on top of the halo.

Break the nori into pieces and place them in the centre of the halo