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Tuna carpaccio with yuzu and avocado jelly, yuzu pearls and yuzu dressing
Serves 4 Starters and mains
Ingredients
- 500g sashimi-grade tuna
- 2 sheets leaf gelatine
- 1 ripe avocado, halved and stoned
- 1⁄2tsp wasabi paste
- 4tbsp pure yuzu juice
- 50g yuzu pearls
- purple radish sprouts and nasturtium leaves, to serve
For the yuzu dressing
- 1tbsp yuzu juice
- 2tsp acacia honey
- 4tbsp extra virgin olive oil
Method
Trim the tuna to a round shape, keeping the trimmings to fry for a snack later. Tightly wrap in non-PVC cling film and freeze for around 2 hours.
Soak the gelatine leaves in cold water for around 10 minutes until softened. Put them in a small pan with 75ml cold water and heat gently for a few seconds until the gelatine dissolves.
Scoop the avocado off the skin into a mini processor and add the wasabi paste and 3tbsp of the yuzu juice. Put the remaining juice into the gelatine liquid. Whizz the avocado mixture to a fine purée and mix into the gelatine liquid. Tip the mixture into a tray around 10cm square (or a saucer) lined with non-PVC cling film and chill to set.
When the jelly has set, make the dressing. Put the yuzu juice and honey in a jar with a tight- fitting lid and shake to mix. Add a little of the oil at a time, shaking well between each addition.
Slice the tuna as thinly as possible. Arrange the slices on 4 individual serving plates. Spoon over some yuzu dressing and season to taste with sea salt flakes. Cut the jelly into 1cm cubes and divide between the plates. Add the leaves to the top and spoon over some of the yuzu pearls.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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