Yellowfin Tuna Tartare with Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad

Recipe by Rick Moonen, the renowned "Godfather of Sustainability" and seafood maestro.

• Serves: 6 appetizer portions
• Total time: 1 hour 52 minutes
• Preparation: 1 hour 40 minutes
• Cooking time: 12 minutes

Ingredients

• 2 tablespoons mustard oil
• 6 tablespoons vegetable oil
• 8 tablespoons extra-virgin olive oil
• 1 tablespoon wasabi powder
• 1 1/2 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon red yuzu kosho
• 2 tablespoons soy sauce
• Salt, to taste
• 12 ounces yellowfin tuna, cleaned and cut into 1/4-inch cubes
• 4 tablespoons finely chopped shallots
• 6 tablespoons thinly sliced chives
• Seaweed Salad (recipe below)
• 18 gaufrette potatoes (recipe below)
• 3 ounces paddlefish roe (optional)

Sesame Seaweed Salad

• 2 ounces dried wakame seaweed
• 1/3 cup rice vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 cup soy oil
• 2 small red chile peppers, deseeded and sliced thinly
• 4 tablespoons toasted sesame seeds

Gaufrette Potatoes

• 2 large baking potatoes (such as russets)
• 2 tablespoons clarified butter

Instructions

1. Dive into flavor by mixing the mustard oil, vegetable oil, and extra-virgin olive oil in a pouring containeryour base for an irresistible emulsion.

2. In a bowl, whisk wasabi powder, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce until smooth. Gradually drizzle in the oil mixture while whisking vigorously to create a silky vinaigrette. Season with salt to taste and set asidethis dressing elevates everything!

3. Gently fold the diced yellowfin tuna with shallots and chives in a chilled glass or stainless steel bowl. Add about half the vinaigrette, toss lightly, and let it marinate for 2 minutes. Taste and tweak with more vinaigrette or salt. Refrigerate leftovers for up to a week to keep the magic alive.

4. For stunning presentation, mold one-sixth of the tuna tartare into a perfect disc at the center of each plate. Surround it with three spoonfuls of vibrant seaweed salad, top with three crisp gaufrette potatoes, and finish with a luxurious dollop of paddlefish roe if desired. Your guests will be wowed!

Sesame Seaweed Salad Preparation

1. Soak wakame in warm water for 20-30 minutes, then squeeze dry, remove the tough spine, and slice into delicate strips. Toss into a bowl for the perfect oceanic crunch.

2. Whisk rice vinegar, salt, sugar, sesame oil, and soy oil into a zesty dressing. Pour over seaweed, add sliced chiles, and mix. Sprinkle with toasted sesame seeds for nutty bliss.

Gaufrette Potatoes Preparation

1. Preheat oven to 350F (175C). Peel potatoes and slice thinly with a mandoline's criss-cross blade for that signature latticeirresistibly textured!

2. Lay slices on a non-stick sheet pan, brush with clarified butter, and bake 12 minutes until golden and crisp. The ultimate garnish to elevate your tartare masterpiece.