Glazed Tuna Cubes
For guests: glazed tuna cubes with horseradish foam and caviar: finger food of the finest quality, packed with protein, vitamin D, and iodine.
Ingredients
- 2 sheets gelatin
- 20 g ginger (1 piece)
- 2 tsp soy sauce
- 400 g tuna fillet (sushi quality)
- 0.5 lemon
- 1 tsp liquid mild honey
- Salt
- 2 tsp wasabi paste (from tube)
- 2 tbsp wasabi tobiko or other caviar
- black sesame
Instructions
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1.
Soak gelatin in cold water for about 10 minutes.
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2.
Meanwhile, peel the ginger and grate it finely into a tea strainer. Squeeze out the grated ginger with a teaspoon and catch the liquid. Measure 1 tsp of this juice and whisk it with soy sauce in a bowl.
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3.
Cut the tuna into cubes roughly 1.5 cm on each side and distribute them among eight small bowls.
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4.
Brush each cube lightly with the ginger‑soy mixture using a brush.
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5.
Squeeze the lemon, measure 1 tsp of juice. In a saucepan bring together 75 ml water, the lemon juice, honey, and a pinch of salt to a boil. Remove from heat.
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6.
Drain the gelatin and dissolve it in the hot liquid.
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7.
Add the wasabi paste to the gelatin mixture and beat with a hand mixer on medium speed for about 7 minutes until airy.
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8.
Spoon a small amount of the wasabi foam over each tuna cube, then garnish immediately with wasabi tobiko and black sesame seeds. Serve right away.
