📝 About This Recipe
This exquisite appetizer celebrates the buttery richness of premium Bluefin Akami, elevated by the clinical precision of modern gastronomy. A velvety avocado base provides a creamy counterpoint to the clean, mineral notes of the tuna, while a molecular soy-yuzu gel offers bursts of controlled acidity and umami. Topped with a crown of Osetra caviar, this dish represents the pinnacle of luxury seafood service, balancing Japanese tradition with contemporary fine-dining techniques.
🥗 Ingredients
Bluefin Tuna Tartare
- 400 grams Bluefin Tuna (Akami or Chutoro) (Sashimi grade, chilled and bloodline removed)
- 1 piece Shallot (minced into micro-brunoise)
- 1 tablespoon Chives (finely snipped)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 1 pinch Fleur de Sel (to taste)
Avocado Mousse
- 2 pieces Hass Avocado (perfectly ripe)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Wasabi Paste (freshly grated if possible)
Soy-Yuzu Gel
- 100 ml Dark Soy Sauce (low sodium preferred)
- 50 ml Yuzu Juice (pure juice, not concentrate)
- 2 grams Agar-Agar (precise measurement required)
Garnish & Luxury Service
- 50 grams Osetra Caviar (chilled)
- 1 handful Micro-Cilantro or Shiso Buds (for decoration)
- 1 sheet Edible Gold Leaf (optional luxury touch)
- 1 small bunch Radish Sprouts (for peppery crunch)
👨🍳 Instructions
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1
Begin by making the Soy-Yuzu Gel: Combine the soy sauce and yuzu juice in a small saucepan over medium heat.
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2
Whisk in the agar-agar. Bring the liquid to a light boil for 1-2 minutes to fully activate the gelling agent, then remove from heat.
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3
Pour the mixture into a shallow container and refrigerate for 30 minutes until completely set into a firm jelly.
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4
Once set, transfer the jelly to a high-speed blender and process until it becomes a perfectly smooth, glossy fluid gel. Transfer to a squeeze bottle and set aside.
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5
Prepare the Avocado Mousse: Scoop the avocado flesh into a blender with lime juice, wasabi, and a pinch of salt. Blend until silky smooth. Pass through a fine-mesh sieve (tamis) for a professional finish.
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6
Place the tuna on a very cold cutting board. Using a sharp Yanagiba or chef's knife, dice the fish into uniform 5mm cubes. Do not over-work the meat or it will lose its texture.
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7
In a chilled stainless steel bowl, gently fold the diced tuna with the minced shallots, chives, and sesame oil. Keep this bowl over another bowl of ice to maintain freshness.
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8
To plate, place a 3-inch ring mold in the center of a chilled plate. Spoon a layer of avocado mousse into the bottom and smooth it out.
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9
Carefully layer the tuna tartare over the avocado, pressing down very gently to ensure it holds its shape.
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10
Slowly lift the ring mold. Pipe small, precise dots of the Soy-Yuzu gel around the top of the tuna and on the plate.
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11
Place a generous quenelle of Osetra caviar directly in the center of the tuna.
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12
Garnish with micro-greens, radish sprouts, and a tiny fragment of gold leaf for a stunning visual presentation. Serve immediately.
💡 Chef's Tips
Always keep the tuna as cold as possible; warm tuna loses its structure and 'clean' mouthfeel. Use a digital scale for the agar-agar, as even a half-gram difference can change the gel consistency. When dicing the tuna, use a single long pulling motion with your knife to avoid tearing the delicate fibers. Taste your avocado mousse immediately; if it lacks 'pop', add a tiny drop more lime juice to brighten the fats. If you cannot find Osetra caviar, a high-quality Salmon Roe (Ikura) provides a beautiful alternative pop of salt.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Champagne like a Blanc de Blancs to cut through the fatty tuna and avocado. A chilled Junmai Daiginjo Sake with floral notes complements the yuzu and soy perfectly. Serve with ultra-thin toasted sourdough crisps or lotus root chips for an added textural element. A side of pickled ginger granita can serve as a refreshing palate cleanser between bites.