Recipe of the week: Tuna tartare with wasabi mayonnaise and sesame seeds

This Asian-inspired recipe is an elegant amuse bouche that our Flagship chalets might serve as a surprise course. Tasty and easy to make, why not double the portion for a starter by adding diced avocado and fennel seed croutes? So that it’s at its best, the tuna must be very fresh and assembled at the last moment. Serves 4.

Ingredients

200g sashimi grade tuna
1 red tomato
1 yellow tomato
1 spring onion
1 bunch coriander
1 bunch dill
15g wasabi paste
1 egg yolk
50g grape seed oil
1 lemon and 1 lime
Black sesame seeds

Directions

Prepare the wasabi mayonnaise first; place the egg yolk, wasabi and a pinch of salt in a small mixing bowl. Slowly, whisk in the grape seed oil, at first one drop at a time until half is incorporated then you can go faster. Add lemon juice to taste. Place in a piping bag.

Dice the tuna carefully and place in a bowl, cover with clingfilm and keep in the fridge until serving.

Quarter the tomatoes and deseed. Into another bowl, dice the tomato flesh and finely slice the spring onion. Finely chop a few leaves of coriander and dill. Squeeze the juice of half a lemon and a drop of grape seed oil into the bowl and gently mix.

When ready to assemble, fold the tuna, tomato mixture and pinch of salt together gently so that the ingredients are not bruised. Press lightly into a metal ring and remove. Pipe dots of wasabi mayonnaise onto the top of each tartare, sprinkle on the black sesame seeds and dress with dill and coriander.

Thank you to Rob Daley, Executive Chef at Scott Dunn for the recipe.

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