Yellow fin Tuna tartare, Wasabi aioli, yuzu gel recipe

Yuzu fluid gel

260g yuzu juice

520g water

200g sugar

16g agar

2g salt

(1) Place in a pan Bergamot juice, 210g water, sugar, salt and bring to boil

(2) Add agar whilst vigorously whisking and continue to boil until fully dissolved

(3) Pass through a fine sieve into a container and allow to completely set

(4) Blend with remaining 50g water until smooth and then pass through a fine sieve

(5) Vacuum pack to remove any air bubble and reserve for later use

Wasabi Mayo

380g Kewpie Japanese Mayonnaise

25g Wasabi paste

(1)     Whisk together ingredients until well incorporated

(2)     Place into a squeezy bottle and ain for later use

Tuna tartare

80g Yellow fin tuna loin (small dice)

Extra virgin olive oil

Sea salt

Chopped chives

(1)     Mix Tuna until the tuna is lightly coated (no excess oil)

(2)     Add chives and season to taste with sea salt

Serving method

(1)     Place tuna tartare into centre of the bowl as pictured (rustic not too uniformed)

(2)     Place 7 dots of yuzu gel on top randomly

(3)     Place 9 dots of wasabi mayo on top randomly

(4)     Place Caviar on top 5 g per portion

(5)     Break baguette croute and stand 3 pieces up on top

(6)     Finish with a few dill tips