Tuna Tartar and Sauvignon Blanc

Available in : Vietnamese

 

February 19.2021

 

This tuna tartar is perfect as a vibrant and refreshing starter. It may look fancy, but it’s one of the easiest dishes you can make at home. You will make this light, flavorful tartare again and again!

 

 

North Tuna Tartar

 

 

 

 

 

For the Tuna Tartar

½ sheet gelatin

3 ounces’ yuzu juice

1 avocado

1 small red onion, finely diced

1 lime, juiced

Sea salt and black pepper, to taste

8 ounces’ sashimi-grade yellowfin tuna, diced into ¼-inch cubes

2 radishes, thinly sliced

 

For the dressing:

1 tablespoon wasabi powder

1 tablespoon mustard, Dijon-style

½ cup extra virgin olive oil

½ cup white balsamic vinegar

1 teaspoon Sriracha sauce

 

 

 

Preparation

 

 

 

 

 

One day before, bloom the gelatin in warm water for about 20 minutes. In a sauté pan, gently heat half of the yuzu juice. Squeeze excess water from the gelatin sheet, and carefully whisk the gelatin into the hot yuzu juice until fully incorporated. Add the remaining yuzu juice, set it aside, and refrigerate overnight.

For the dressing, simply whisk together all of the ingredients until fully incorporated; this can also be done the day before and refrigerated.

To prepare the tuna tartar, scoop out the avocado and roughly mash as if you were making guacamole. Place the onion and lime juice in a small bowl, mix, and then add the avocado into the mixture. Season with salt and black pepper to taste.

Mix the diced tuna with the yuzu gelée right before serving (it needs to be done right before serving or the acid will affect the proteins in the fish, turning it white). In a round ring mold centered on a plate, layer the avocado mixture followed by the sliced radishes and finally the tuna mixture.

Remove the mold and drizzle the dressing around the tartar. Serves 4 as an appetizer.

 

 

Wine pairing

Alexandra Rendall from the Food & Wine Club of Bettane+Dessauve in HCMC pairs this dish with a Sauvignon Blanc “Chenin Blanc”, which you can find at the Warehouse in District 2, HCMC. The wine’s richness goes well with the avocado but the acidity cuts through the fatty qualities of the tuna.

 

 

 

 

 

 

 

 

Available in : Vietnamese

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