Well since I have just returned from Europe, where wasabi seems, increasingly, to be creeping into many Modern European dishes, I feel justified in giving you this recipe, which may either be served as an hors d’oeuvre with drinks, or else as one of two micro starters at the table.
However, this does not mean that a traditional Asian or south Asian curry can quite so easily intervene in a Modern European menu, for they are constituted by ingredients that will paralyse the tastebuds, making it next to impossible to appreciate the more vulnerable European ones…an ‘anglicised’ curry however is often essential for vegetarians, since the typical Modern European repertoire has little available that is not carbohydrate and dairy loaded…in fact I did notice something akin to vegetable curry served with crispy rice on the menu at ‘Monsieur Dior’ restaurant in Paris, France, which I will write about in my next travel piece.
In the case of this tartare, I have managed to come up with a rather tasty vegetarian version, and on that note, ‘onward ho’ we go.
First and foremost we are going to make the dressing.
Ingredients
Wasabi, sesame and ginger dressing
YIELD : 95g dressing (2 micro portions of tuna tartare or 2 micro portions of Vegetarian option)
- ¼ cup ordinary sunflower oil
- 2 teaspoons finely grated ginger
- ¼ cup coriander finely chopped
- 1 teaspoon wasabi paste
- 1 tablespoon finely chopped spring onion
- 2 teaspoons toasted sesame seeds plus 1 teaspoon for garnish
- 1.5 tablespoons lemon juice
- ½ teaspoon common salt
- 1 teaspoon caster sugar
Above: Ingredients
Please note that the wasabi paste, as shown in the image above, is widely available in New Delhi at general stores that stock imported goods. I buy mine at Defence Store, 38, Defence Colony Main Market, New Delhi 110024.
Method
STEP 1 will be to toast the sesame seeds, for which all you need to do is empty a handful into a non-stick pan, place it over low heat, and every 30 seconds give them a swirl with a wooden spoon (STEP 2), until they have turned golden brown (IMAGE 3). Then remove from the heat, let cool and place in a container. These last a long time when refrigerated.
Next proceed to grate your ginger using the smallest teeth of the grater, (STEPS 3, 4 & 5) then thoroughly wash the coriander (by soaking in water mixed with a couple of tablespoons of apple cider vinegar), dry and finely chop, (STEPS 6, 7 & 8) and then wash, dry and finely chop the spring onion after peeling off the outer layer, and cutting off the green stalks. (STEP 9, 10 & 11)
And now onto assembling the dressing; first put the oil in a bowl and add the grated ginger, (STEP 1) mix in using a fork, (STEP 2) then add the chopped coriander and mix, (STEPS 3 & 4) then the lemon juice and mix, (STEP 5) then the spring onion and mix, (STEP 6) then the caster sugar, salt and sesame seeds and mix, (STEPS 7 & 8) and finally the wasabi and now mix vigorously. (STEPS 9 & 10) Then refrigerate while you prepare the tuna and avocado.
Please note that I am using local raw tuna from the Andaman Islands, which is being stocked by Nature’s Soul Store, (27, Ground floor, Defence Colony Main Market, New Delhi 110024,) in preference to the imported Japanese one, not only to be loyal to local ingredients but also because I believe it is purer, i.e. without any artificial colouring agent and other sinister preservatives; that said it is not much more cost efficient, and it does have a shorter shelf life.
Above: Image of Local Tuna from Nature’s soul
Another option is the Sri Lankan sashimi grade Tuna being stocked by Big Sams (order online at www.bigsams.in) and even though I haven’t tried it as yet, I can certainly vouch for the absolutely exceptional quality of Sri Lankan tuna, having often eaten it in Sri Lanka itself.
STEP 1 is to soak the tuna for 5 minutes in a solution of bottled water and sea salt in a ratio of 4 (water) to 1 (salt), in order to disinfect the fish. Then dry it by wrapping it in a cloth towel, (STEPS 2, 3 & 4) after which transfer it to a chopping board (STEP 5). Then, using a very sharp knife, slice it against the grain, (i.e. in the opposite direction of the lines you see on the fish), (STEP 6) in this case along the width, into approximately ¼ inch thick slices, then cut each slice again length ways, (STEPS 7 & 8) and then cut again into ¼ inch or a little larger slice cubes. (STEP 9) I have stopped at 100g, (IMAGE 10) to show one portion, but suffice to say you continue till the end. 100g of tuna will yield 2 portions.
Refrigerate until needed. Next is to prepare the avocado (for both the tuna and the vegetarian version) and some cucumber only for the vegetarian version. Make sure when you buy your avocado, that it is not over-ripe or raw; it must have only a slight give when you press it with your thumb. One avocado will yield approximately 4 portions of the tuna version and 3 portions of the vegetarian version.
Slice open the avocado and remove the pip, (STEPS 1 & 2), then criss-cross the flesh with a knife (STEPS 3 & 4) and scoop the flesh out (STEP 5). Then weigh out 75g of avocado (25g per portion for the tuna version, and 50g per portion for the vegetarian version), and dress it with two tablespoons of the ginger, sesame and wasabi dressing (STEPS 6 & 7) and refrigerate until use.
And finally the cucumber, for which you will slice off one end of a whole cucumber, (STEP 1) then rub the open surface with the cut piece to remove the bitterness (STEP 2), and then finely slice using a home mandolin, (STEPS 3 & 4); if you don’t have one, they are available on Amazon. Then dress one portion of the cucumber slices (8-10 per portion) with 1 tablespoon of the sesame, ginger and wasabi dressing and set aside. (STEPS 5 & 6)
And now it is time to build your two final dishes, starting with the tuna tartare.
First, dress the 100g of tuna with 3 tablespoons of the sesame, ginger and wasabi dressing. (STEPS 1, 2 & 3)
Next, place an open ring mould (2 inch diameter and 1.5inch height) (STEP 1) on your serving plate, fill one quarter of the height with 25g of the avocado mix, (STEPS 2 & 3) then top the remainder with the tuna (50g), pressing only lightly each time for it to form a firm mould (STEPS 4 & 5). Then drop a teaspoon more of dressing over the top (STEP 6), sprinkle with toasted sesame seeds, (STEP 7) lift the mould (STEPS 8 & 9) and crown with washed and dried micro-herbs. (FINAL IMAGE)
Above: Final Image
Vegetarian Version
Next up the vegetarian version for which you are going to use a slightly larger ring mould (2.5inch diameter x 1.5inch height), and repeat process of first filling with avocado, this time ¾ of the way up (STEPS 1 & 2), and then layer the cucumber slices on top overlapping (STEP 3). Then drop 2 teaspoons of the dressing and rub over the top with back of teaspoon or pastry brush (STEP 4), sprinkle with toasted sesame seeds, and garnish with micro-herbs (STEP 5).
Above: Final Image, Vegetarian Version