The Saffron Pickled Vegetable
1 no : daikon, fresh (Japanese radish) peeled, turned
1 no : carrot, fresh peeled, turned
1 no : cucumber, fresh turned
1 no : burdock, fresh peeled, turned
˝ teaspoon : saffron Spanish
2 clove : garlic peeled, finely chopped
2 tablespoon : vinegar white
15 no : saffron thread
To taste : salt
2 tablespoon : sugar
240 millilitre : waterThe Seaweed Vinaigrette
4 piece : wakame, dried boiled until soft, cool
1 no : lemon, whole, fresh squeeze for juice
60 millilitre : sauce soya The Tuna
240 gram : tuna fresh, sashimi quality thinly sliced
The Garnish
100 gram : taro, fresh (yam)
40 gram : salmon roe
1 sprig : chive, fresh
50 millilitre : oil chive The Mousse
2 teaspoon : spinach juice, fresh
1 teaspoon : lemon juice, fresh
0.50 piece : gelatin leave soaked in water, dry
1 gram : salt
1 tablespoon : creme fraiche
2 no : egg white, fresh |  | Click to view full screen
The Seaweed Vinaigrette
- Combine the cooked wakame, lemon juice and soy sauce in a blender and blend until smooth.
- Remove and keep cool.
The Saffron Pickled Vegetable
- Heat a sauté pan with olive oil, sweat the garlic until fragrant, add all the turned vegetables and sauté for 2 minutes. Then add in the rest of the ingredients and simmer for another 6 minutes or until all the vegetables are cooked. Remove and set aside.
The Wasabe Mousse
- Mix the spinach juice, wasabe powder, lemon juice, gelatin and salt into a smooth paste. Stir in the creme fraiche and fold in the beaten egg white. Chill until slightly set.
Serve
- Carefully pound the tuna between 2 pieces of plastic wrap until thin. Be sure not to pound the flesh too hard as to break down the texture.
- Shape the wasabe mousse into a ball with a rounded scoop and place on the plate. Wrap the pounded tuna around the mousse. Julienne peeled taro and deep-fry in medium heat oil until crispy. Place on top of tuna and garnish with salmon roe, chive, saffron pickled vegetable and drizzle with chive oil. Serve immediately.
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