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1. 6/8/2020 private chef Contact Us Now HOME ABOUT ME SERVICES BLOG LOW HEAT THE FOOD CONTACT Yellow ?n tuna sashimi tartar wasabi-apple vinaigrette   You can also follow this recipe on: http://www.gourmet- deliveries.com/en/news/gourmet- deliveries/0/10/ Preparation:   Use a very sharp chefs knife to cut the Tuna in thin slices, then in very ?ne stripes and ?nely dice it as small as you can. Season with the sake, some maldon salt, 1 Tbsp rice vinegar, 1 tbsp lime juice, 1 pinch of sugar. Fold carefully, and leave in a colander covered with cling ?lm in the fridge.   Cut the cucumber in the same way in very small and ?ne dices and keep in the fridge.   Blend the wasabi with the peeled and diced apple with some lime juice, some water, 1 Tbsp of olive oil and some sugar. Pour through a sieve.   To serve, use a ring mold. The ?rst layer will be the tuna tartar, the second layer the cucumber salad ?nnish with the salmon roe´s.   Ingredients: 4 Persons   300 g fresh yellow ?n tuna 100 ml sake 2 Tbsp rice vinegar 1 Tbsp sugar 3 p lime 3 Tbsp olive oil 1 stalk lemon grass 1 avocado Maldon salt   1 jar salmon roe (good middle quality chilled food section of gourmet shops) ½ cucumber 1 Tbsp wasabi 1 p pink lady apple https://www.cheftomvoigt.com/private-chef 1/2

2. 6/8/2020 private chef Finnish with a nice Avocado ball and a piece of lemon grass. Finally, drizzle the apple wasabi vinaigrette around the tartar.   Variation: On very hot summer days, you can add a layer of coconut snow: Freeze coconut water as you would make ice cubes. Give them in a liquidiser to make ?ne grated ice (snow). Keep that 'snow' in the freezer on stand by. The serving must go quick so the snow will not diluted the tartar. © 2020 by Tom Voigt. Powered By Pearl Organisation. https://www.cheftomvoigt.com/private-chef 2/2