Tuna Sashimi - Zac Kara

Tuna Sashimi with Mango Puree, Avocado Mousse, Cucumber Arugula Noodle

Total Time: 27 min

Prep Time: 25 min

Cook Time: 2 min

Serves: 2


Mango Puree ½ cup mango, chopped - ½ tsp lemon juice

Avocado Mouse:  ½ avocado ⁃ 1 tsp sour cream ⁃salt and pepper

Tuna: - 1 lb tuna (sushi-grade, or sashimi-grade is best if available)

Garnishes:  ⁃ Finishing salt or other course salt ⁃ 2 radishes, thinly sliced

Arugula-Cucumber Noodle (optional):  ½ cup arugula, lightly packed ⁃ ½ cup cucumber, roughly chopped ⁃ ¼ cup water ⁃ 4g agar agar

Special Equipment (optional):  2 syringes  ⁃ 1 tube


Mango Puree:

1. Blend the mango with lemon juice. Pour into a bowl and refrigerate until serving.

Avocado Mouse:

1. Blend the avocado with sour cream, salt, and pepper.

Arugula-Cucumber Noodle:

1. Prepare a bowl of ice water. Blend the arugula, cucumber, and water until smooth.

2. Pour the puree into a small saucepan with the agar agar.

3. Cook on medium heat until the mixture boils. Quickly pour it into a bowl.

4. Using a syringe, suck up some of the liquid, and insert it into the tube. Place the tube in the ice water for 2 minutes.

5. Using a clean syringe, suck up some air, and insert it in the tube. Push out the air to remove the noodle.

Tuna Sashimi:

1. Using a sharp knife, slice the tuna around 1/2 cm thin. Cut against the grain of the tuna. When slicing the tuna, gently, but deliberately cut it, making sure not to use a sawing motion. Instead, "pull" the knife though the tuna while slicing it in one stroke.

Serve the tuna sashimi with the avocado mouse, mango puree, and arugula-cucumber noodle. Garnish with some thinly sliced radishes, and generously sprinkle finishing salt over the top.

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