Tuna olivier
Author:
Regis Triguel
Servings: 1
Cooking time: 30 min
Recipe from Chef Régis Trigel of Sixty Restaurant.
Ingredients
| Boiled potatoes 50 g. |
| Boiled carrots 30 g. |
| Avocado 50 g. |
| Fresh cucumbers 30 g. |
| Soy sauce 10 g. |
| Sauteed tuna 80 g. |
| Mayonnaise 20 g. |
| Wasabi sauce 20 g. |
| Tobiko Caviar 5 g. Sibulet Onion |
| Sakura sprouts 5 gr. |
| Wasabi sauce: |
| Mayonnaise 100g. |
| Lime juice 12 g. |
| Condensed milk 40 g. |
| Water 25 g. |
| Wasabi powder 10 g. |
| Salt for salting fish: |
| Fine salt 500 gr. |
| Sea salt 500 gr. |
| Sugar 500 gr. |
| Lemon zest 5 gr. |
| Mixture of five peppers 10 gr. |
| Thyme 20 gr. |
Instructions
Step 1
Wasabi sauce: Mix all ingredients until smooth.
Step 2
Salt for pickling fish: Mix all ingredients together. Salt the fish on a 1/1 basis.
Step 3
Pre-salt tuna, marinate in soy sauce, then dice and season with 1/2 wasabi sauce. Cut boiled potatoes, carrots, avocado and fresh cucumbers into medium cubes, add finely chopped sibulet onions, dress 1/2 with wasabi sauce and mayonnaise, place in a mold on top of dressed tuna, then decorate with tobiko roe and sakura sprouts.
