Nikkei-style Tuna Tartare with Yuzu Red Pepper Gel

Courtesy of YARA Global Steakhouse

Serves 4

  • 12 ounces fresh, sushi grade big eye tuna or similar, cut into small dice
  • ¼ cup tartare dressing (see below)
  • 1 tablespoon black sesame seeds, toasted
  • 1 tablespoon white sesame seeds, toasted
  • ¼ cup yuzu red pepper gel (see below)
  • ¼ cup avocado puree (see below)
  • Finely sliced scallion, to garnish
  • Microgreens to garnish
  • Yucca root chips

For the Tartare Dressing:

  • ½ cup soy sauce
  • ¼ cup yuzu juice
  • ⅛ cup sesame oil
  • 1½ teaspoons fresh garlic, grated
  • ⅓ cup olive oil
  • 1½ tablespoons honey
  • ½ teaspoon chili paste
  • ¼ teaspoon fresh ginger, grated

Place all ingredients in a blender. Blend for a few minutes, strain and set aside.

For the Yuzu Red Pepper Gel:

  • ½ cup yuzu juice
  • ½ cup piquillo pepper puree
  • ½ cup water
  • 6 teaspoons sugar
  • 1 teaspoon salt
  • 5 grams agar-agar

Bring all ingredients to a boil. Remove from heat and transfer hot mixture into a steel bowl. Cool the bowl over an ice bath until it solidifies.

Place solid gel into a blender and puree until smooth.

Store in a squeeze bottle until ready to use.

For the Avocado Puree:

  • 1 avocado
  • 1 lime
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Water as needed

Place avocado, lime, salt and sugar into a food processor with a splash of water. Puree until smooth as possible, adding a bit more water if needed.

Pass mixture through a tamis or sieve. Adjust seasoning.

Store in a squeeze bottle until ready to use.

To Plate:

Mix the tuna, tartare dressing and sesame seeds in a bowl until all the fish is coated in the dressing. Strain off any excess dressing.

Using a ring mold, gently pack the tuna in tight on the plate. Remove mold and garnish the top with scallions.

Place a few dots of yuzu pepper gel and avocado puree on the plate.

Garnish with microgreens and serve with yucca root chips.