Although this Bluefin Tuna Tartare sticks closely to the classic French recipe for steak tartare, the raw egg yolk has been replaced with a wasabi espuma for a novel modern twist on the original. Parsley juice infused with wasabi and thickened with raw egg whites, the mixture is charged with nitrous oxide in a siphon to turn it into a light-as-air foam. Served atop a mound of silken cubes of tuna seasoned with capers, onions and mustard, this simple appetizer looks far more involved than it actually is.
- To prepare the espuma, fill a bowl with ice and water
- Bring a pot of water to a boil and add the parsley. Boil for about about 20 seconds and then drain and dump the parsley into the ice water.
- Transfer the parsley into a liquid measuring cup and fill to the 1/3 cup marker with ice cold water. Use an immersion blender to puree and then strain through a very fine mesh sieve.
- Add the two egg whites and wasabi powder to the parsley juice and then use a clean immersion blender to combine. Pass this mixture through a fine mesh sieve again into a siphon
- Charge the siphon with 1 cannister of N2O (for whipping cream), and then shake well to combine. Place the siphon in an ice water bath to chill. If you prepare this in advance, store it in the refrigerator.
- To make the tartare, mix the tuna, capers, onions, olive oil, mustard, sea salt and black pepper in a bowl to combine.
- This should make enough tartare to fill two 2.2-inch ring molds. Put the ring mold on top of a spatula or other small flat surface and then fill it, pressing down to compact the tuna so that it holds together.
- Wipe down any oil that comes out of the bottom of the mold and then transfer the whole setup to a plate. Slide the spatula out from under the mold, and then gently lift the mold away, pressing gently on the tuna to free the mold.
- Give the siphon a shake and then test the espuma on a plate. If the foam is not stable, continue chilling the siphon.
- Top the tartare with the wasabi espuma and serve immediately.
Category : Appetizer
Preparation time : 15 minutes
Cooking time : 1 minutes
- 35 grams parsley, just the leaves
- 1/2 teaspoon wasabi powder
- 2 large pasteurized eggs (egg whites only)
- 200 grams Bluefin tuna, cut into small cubes
- 12 grams capers, minced
- 12 grams onions, minced
- 2 teaspoons olive oil
- 1/2 teaspoon whole grain mustard
- 1/8 teaspoon sea salt
- black pepper to taste