Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi


  • 10.5 14 oounce tubes of cleaned A Grade Tuna (rolled tightly with gladwrap & frozen)
  • 3.5 ounces red onion
  • 3.5 ounces pickled ginger
  • 3.5 ounces angle spring onion
  • 4 peeled marinated prawn tails
  • 3 ounces water
  • 3.5 ounces daikon radish
  • + 8 more ingredients
    • .2 ounces Wasabi powder
    • 1 teaspoon dashi powder
    • 3 ounces pouring cream
    • .5 ounces spring onions
    • 3 egg yolks
    • 2 leaves gelatine
    • 3.5 ounces green spring onion
    • peanut oil

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 th...

View full recipe at Epicurious


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