Pounded Carpaccio of Tuna with Saffron Pickled Vegetables and a Black Seaweed Vinaigrette

Serves : 4 Portions
By Chef Susur Lee

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 : water

The 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

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    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.

  • 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.

Video for the Recipe
Video and Audio for the Recipe

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