Thunfisch Tatar mit Wasabi Mayo auf krossem Reisblatt seitlich fotografiert

Tuna tartar finger food

35 minutes

Mittel

8 persons

Raw sashimi-grade tuna is a true delicacy that is irresistibly delicious and elegant. Diced tuna and creamy avocado pieces on a crispy deep-fried rice leaf, an absolute eye-catcher for your guests. The slightly spicy note of the wasabi mayonnaise perfectly complements the flavour of the tuna, while the Nikiri sauce adds an umami-rich depth. The pea cress gives the dish a fresh note and rounds off the refined flavour. This dish is an appealing fusion of textures and flavours.

Ingredients

200 g tuna saku block
1 medium-ripe avocado
6 rice paper sheets
200 ml vegetable oil for frying
Wasabi mayonnaise

For the Nikiri sauce:
80 ml soy sauce
80 ml mirin
1 lime (organic)
Pea cress or cress to garnish

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe comes from his pen.

Preparation

Defrost the tuna saku block according to the instructions for sashimi fish. Cut the tuna saku block and avocado into small cubes.
If you are not using our Bornibus wasabi mayonnaise: In a small bowl, mix the mayonnaise with the wasabi paste until a uniform wasabi mayonnaise is formed. Adjust the amount of wasabi paste as required to achieve the desired spiciness.
Cut the rice leaves into pieces about 4 cm in size and deep-fry in hot oil for a few seconds, drain on a kitchen towel and arrange on a serving dish or plate.
For the Nikiri sauce, reduce the mirin and soya sauce in a small pan by half and set aside.
Spread the prepared tuna and avocado cubes evenly over the deep-fried rice sheets. Then carefully pour the wasabi mayonnaise over the tuna and avocado mixture using a piping bag. Flavour with a little lime juice and zest.
Garnish with pea cress or cress. Just before serving, drizzle a few drops of Nikiri sauce over the tuna and avocado mixture.

Party crackers, baguette toasted in olive oil or krupuk (prawn crisps) can also be used instead of the fried rice leaves. The appetiser should be served quickly after serving in a convivial atmosphere, as the rice leaves tend to soften a little at the bottom.