Steak Tartare of Tuna with Sesame Foam and Soy Pearls
Super frozen tuna recipe for 4 persons:
For the Steak Tartare
300 gr super frozen tuna
20 gr finely chopped shalots
10 gr dijon mustard
20 gr chopped capers
1 egg yolk
salt/pepper
For the Sesame Foam
30 gr roasted sesame seeds
3 dl milk
1 dl cream
1 dl pasturised egg white
2 tbl sesame oil
salt
For the Soy Pearls
50 gr tapioca pearls
50 gr soy sauce
For the garnish
Limon Cress
Basil Cress
Salicornia Cress
Blue Ocean
Preparation Method
Chop the tuna into very small dice, about 1/4 inch, mix the additional steak tartare ingredients together with the tuna and add salt and ground pepper for seasoning.
For the Sesame Foam, add the sesame seeds to the milk and warm this on a low heat. Let it cool down and than add the rest of the ingredients. Transfer the Foam to a bowl and place it in the fridge.
For the Soy Pearls, cook the tapioca pearls in plenty of boiling water for about 15 minutes.
Drain the water and add the soy sauce. Place the pearls with the soy sauce in the fridge to infuse the pearls with the sauce.
And Finally
Place a metal cooking ring on the plate and spoon the tuna inside. Make sure that you press the tuna as this will create a tower. Slowly remove the cooking ring. Place the Soy Pearls around the tuna and drizzle the Sesame Foam over the dish. Add the cress varieties as garnish.