Tuna Tartare with Avocado Wasabi Sauce and Citrus Caviar
#tuna#avocado#wasabi#caviar#The Practical Kitchen
A fresh and elegant tuna tartare served with creamy avocado wasabi sauce and delicate citrus-flavored caviar, finished with a touch of chives and soy sauce for depth.
Start by blending avocado paste, wasabi paste, yuzu, and canola oil in a blender until smooth.
Strain the sauce through a fine sieve to remove any lumps, then adjust seasoning to taste.
To make the citrus caviar, gently heat one cup of orange juice, add yuzu, four gelatin sheets, and sugar. Stir to dissolve and chill the mixture in the refrigerator.
Using a syringe or a piping bag filled with cold oil, slowly drop the gelatin mixture into the oil to form small caviar-like spheres.
Dice fresh tuna into small cubes.
Crush the sea salt leaves and finely chop the chives.
Combine the diced tuna, avocado sauce, chopped chives, and a splash of soy sauce, mixing gently to combine.
For a different presentation, finish by garnishing with whole gelatin sheets instead of the citrus caviar.