Tiny Url for this recipe → http://tinyurl.com/4d6rlwd
- Prep Time:
- Ready Time:
- 6 oz Freshest sustainable Tuna you can find
- Fresh grated garlic
- Osetra Caviar
- Fresh grated wasabi
- 4 tablespoons light soy sauce
- 3 drops sesame oil
- One teaspoon yuzu sauce
Finley chop the tuna filet being careful not to mush it but to make fine chop to keep the texture nice .
Now finely chop one teaspoon of scallion and grate ¼ of a medium garlic clove. Combine all these ingredients into a bowl and carefully mix together.
Plate using a ring mold or if you don’t have one you can invert a cup that will work most of the time.
Now add a nice quenelle of the caviar and don’t be cheap here you want to put a lot of caviar on it.
Add the sprigs of chives on top and spoon some of the sauce around the bottom and add a little wasabi on the plate and voila!
Serve right away as the fresher the better. I would not make this anymore ahead than 30 min and keep very cold until served.
This is a perfect starter for any meal or a very healthy snack.