Yellowfin Tuna Sashima With Prawns Ginger And Wasabi Recipes

YELLOWFIN TUNA WITH WASABI CREAM

Yellowfin Tuna with Wasabi Cream image

Provided by Food Network

Yield 12 hors d'oeuvres

Number Of Ingredients 9

Ingredients

1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole red peppercorns
1 pound of sushi grade yellowfin tuna, cut into a long, thin strip
2 tablespoons canola oil
2 cups low sodium soy sauce
1 cup orange juice
1/2 cup heavy cream
2 tablespoons wasabi powder

Steps:

In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.

YELLOWFIN TUNA SASHIMA WITH PRAWNS, GINGER AND WASABI

Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi image

This recipe sponsored by Black Swan Vineyards

Provided by Paul Wilson

Number Of Ingredients 17

Ingredients

10.5 14 - ounce tubes of cleaned A Grade Tuna (rolled tightly with gladwrap & frozen)
3.5 ounces julienne of pickled ginger
3.5 ounces julienne of daikon radish
3.5 ounces finely sliced red onion
3.5 ounces julienne of green spring onion
3.5 ounces finely sliced on an angle spring onion
4 portions wasabi custard - see recipe
4 portions soy mirin dressing - see recipe
peanut oil
4 peeled marinated prawn tails
.2 ounces Wasabi powder
3 egg yolks
3 fluid ounces pouring cream
1 teaspoon dashi powder
3 fluid ounces water
.5 ounces sliced spring onions
2 leaves gelatine

Steps:

Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate.
Invert wasabi custard in the centre of the plate.
Arrange the red onion around the custard then the ginger, followed by the daikon then lastly the green of the spring onion on top of the salad - 5 slices.
Heat a little peanut oil and briefly sear the prawns for about 30 seconds. Arrange around the tuna, then dress the whole dish with a tablespoon of Soy and Mirin dressing.
1. Warm cream and water separately. Dissolve dashi in the water and wasabi in the cream. Whisk egg yolks, remove cream from the heat and whisk onto the egg yolks. Combine gelatine with dashi water, dissolve and pass
2. Combine with cream, allow to cool, add spring onions and set into molds.

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