{"id":2066,"date":"2021-02-20T13:18:00","date_gmt":"2021-02-20T13:18:00","guid":{"rendered":"https:\/\/nextleaddevelopment.nl\/dutchwasabi\/2021\/02\/20\/tonijn-tartaar-met-verse-wasabi\/"},"modified":"2026-02-10T17:38:30","modified_gmt":"2026-02-10T17:38:30","slug":"tuna-tartare-with-fresh-wasabi-2","status":"publish","type":"post","link":"https:\/\/www.dutchwasabi.nl\/en\/tonijn-tartaar-met-verse-wasabi\/","title":{"rendered":"Tuna Tartare with Fresh Wasabi"},"content":{"rendered":"
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Recipe: Jay van de Wal (Instagram: @cookingmetjay<\/a>)<\/em><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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This recipe from foodie Jay van de Wal is a wonderful appetizer of tuna tartare with wasabi mayonnaise, sesame chop, cucumber salsa and a delicious lightly smoked soy vinaigrette.<\/span><\/p>\n

Jay: \u201dI always wanted to work with fresh real wasabi. This really doesn't compare to what many people know as wasabi. Fresh wasabi has a softer and a much more balanced flavor. I use many different ingredients in this recipe. However, the preparation is not complicated, but does require some creativity for a nice presentation.\u201d<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Recipe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\"\"<\/strong>\u00a0 4 people
\"\"\u00a0\u00a0<\/strong>35 minutes<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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  • 300 grams of sashimi grade tuna<\/span><\/li>\n
  • fresh wasabi rhizome (note that you need a wasabi grater for this; a standard kitchen grater is unsuitable)<\/em><\/span><\/li>\n
  • 2 limes<\/span><\/li>\n
  • 100 grams of Japanese mayonnaise<\/span><\/li>\n
  • 1 cucumber<\/span><\/li>\n
  • 2 radishes<\/span><\/li>\n
  • 50 grams of soybeans<\/span><\/li>\n
  • 6 tbsp. olive oil arbeguina smoked<\/span><\/li>\n
  • 2 tbsp lime juice<\/span><\/li>\n
  • 1 tbsp light soy sauce<\/span><\/li>\n
  • 1 tbsp yuzu juice<\/span><\/li>\n
  • salt and pepper<\/span><\/li>\n
  • 1 tbsp valderema olive oil<\/span><\/li>\n
  • vein cress<\/span><\/li>\n
  • 50 grams of orange juice<\/span><\/li>\n
  • 75 grams of butter<\/span><\/li>\n
  • pinch of sambal<\/span><\/li>\n
  • 42.5 grams of flour<\/span><\/li>\n
  • 120 grams of powdered sugar<\/span><\/li>\n
  • 35 grams of sesame seeds (white and black)<\/span><\/li>\n
  • 10 grams of chives<\/span><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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    Preparation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Tuna tartare<\/strong><\/span><\/p>\n

    Cut tuna into thin cubes and season with olive oil, chopped chives, grater of half a lime pepper and salt. Set aside refrigerated until use.<\/span><\/p>\n

    Wasabi mayonnaise<\/strong><\/span><\/p>\n

    Mix Japanese mayonnaise with 1 tbsp freshly grated wasabi and few drops of lime juice. Fill a piping bag or bottle.<\/span><\/p>\n

    Lightly smoked soy vinaigrette<\/strong><\/span><\/p>\n

    Mix 6 tbsp smoked olive oil with 2 tbsp lime juice and one tbsp soy sauce.<\/span><\/p>\n

    Sesame whipped cream<\/strong><\/span><\/p>\n

    Mix orange juice, sugar and flour until smooth. Add sesame seeds, pinch of coarse sea salt and pinch of sambal. Let butter melt without coloring and add to your mixture while stirring. Allow batter to set in the refrigerator for 3 hours. Spread batter on baking paper to form a round and bake in a 175-degree oven until golden brown.<\/span><\/p>\n

    Cucumber salsa<\/strong><\/span><\/p>\n

    Cut 1\/3 cucumber into very small brunoise (cubes) and mix with 1 tsp olive oil,1 tsp yuzu juice, a little grated lime. 1 full tsp fresh wasabi and pinch of sea salt.<\/span><\/p>\n

    Formatting<\/strong><\/span><\/p>\n

    Place a large sampler in the center of a plate and place another smaller sampler in it so that you can make a nice round of your tartare. Top tuna tartare all around with wasabi mayonnaise. Divide the salsa, radish, sweet and sour cucumber balls, soybeans and sesame chop over your tartare. Also spread a little cress over the tartare. In the center, drizzle quite a bit of the smoked soy vinaigrette.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    Enjoy your meal!<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Recept: Jay van de Wal (Instagram: @kokenmetjay) Dit recept van foodie Jay van de Wal is een prachtig voorgerecht van<\/p>","protected":false},"author":1,"featured_media":4094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[327],"tags":[],"class_list":["post-2066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/2066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/comments?post=2066"}],"version-history":[{"count":28,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/2066\/revisions"}],"predecessor-version":[{"id":12293,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/2066\/revisions\/12293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media\/4094"}],"wp:attachment":[{"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media?parent=2066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/categories?post=2066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/tags?post=2066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}