Tuna & Wagyu Recipe
tuna sashimi, wagyu tartare, osetra caviar, bluegrass soy
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Ingredients
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Tuna Sashimi
Wagyu Tartare
Presentation
Method
Tuna Sashimi Preparation
- 1
Slice the Tuna
Using a sharp knife, slice the fresh tuna into thin sashimi pieces, approximately 1 cm thick. Arrange the slices neatly on a plate.
- 2
Prepare Accompaniments
Place a small mound of wasabi and pickled ginger on the side of the plate. Pour the soy sauce into a small dipping bowl.
Wagyu Tartare Preparation
- 3
Combine Ingredients
In a mixing bowl, combine the finely minced Wagyu beef, chopped shallot, chopped capers, Dijon mustard, egg yolk, olive oil, salt, and freshly ground black pepper.
- 4
Mix Thoroughly
Using a fork, gently mix the ingredients until well combined. Be careful not to overwork the beef to maintain its tenderness.
- 5
Plate the Tartare
Using a ring mold, carefully shape the Wagyu tartare mixture onto a serving plate.
Final Presentation
- 6
Add Caviar
Top the Wagyu tartare with a small dollop of Osetra caviar.
- 7
Drizzle Soy Sauce
Drizzle bluegrass soy sauce around the plate for visual appeal.
- 8
Serve Immediately
Serve the tuna sashimi and Wagyu tartare immediately, accompanied by the wasabi, pickled ginger, and soy sauce for dipping.
