Ahi Tuna Crudo Recipe
ginger yuzu dressing, sweet soy gelée, fennel & asian pear slaw
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Ingredients
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Ahi Tuna
Ginger Yuzu Dressing
Sweet Soy Gelée
Fennel & Asian Pear Slaw
Method
Preparation of Ahi Tuna
- 1
Prepare the Ahi Tuna
Slice the Ahi tuna into thin, even slices. Sprinkle with sea salt and black sesame seeds. Set aside.
Making the Ginger Yuzu Dressing
- 2
Mix the Dressing
In a small bowl, whisk together the grated ginger, yuzu juice, soy sauce, sesame oil, and honey until well combined.
Making the Sweet Soy Gelée
- 3
Prepare the Gelée
In a small saucepan, heat the soy sauce and sugar over low heat until sugar dissolves. In a separate bowl, sprinkle the gelatin over water and let it bloom for 5 minutes. Once bloomed, add it to the warm soy sauce mixture and stir until fully dissolved. Pour into a shallow dish and refrigerate until set.
Making the Slaw
- 4
Combine the Slaw Ingredients
In a bowl, combine the sliced fennel and julienned Asian pear. In a separate bowl, whisk together rice vinegar, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine.
Assembly
- 5
Plate the Dish
On a serving plate, arrange the sliced Ahi tuna. Drizzle the ginger yuzu dressing over the tuna. Add spoonfuls of sweet soy gelée around the plate. Top with fennel and Asian pear slaw for garnish.
