Yellowfin Tuna Sashima With Prawns, Ginger And Wasa

Name: Yellowfin Tuna Sashima With Prawns, Ginger And Wasabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate.
2
Invert wasabi custard in the centre of the plate.
3
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.
4
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.
5
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
6
2. Combine with cream, allow to cool, add spring onions and set into molds.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Yellowfin Tuna Sashima With Prawns, Ginger And Wasabi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellowfin Tuna Sashima With Prawns, Ginger And Wasabi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions