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150 g sashimi-grade tuna fillet, cut into 3/16" cubes
50 ml heavy cream
250 ml chicken stock
Recipe preparation steps
1
Place the garlic in a small saucepan and cover with cold water. Bring to a boil and cook for 4 minutes. Repeat the process a total of three times.
2
Drain the garlic and return it to the saucepan along with the cream. Season lightly with salt and pepper. Cook over low heat for 30 minutes.
3
Dissolve the cornstarch in the chicken stock and add to the garlic-cream combination. Bring to a boil. Transfer the garlic and a little of the sauce to a small food processor and puree until smooth. Strain the puree back into the remaining sauce and correct the seasoning. Bring to a boil again.
4
Add the raw tuna cubes to the hot sauce, and immediately divide the tuna between individual serving dishes with a slotted spoon. Sprinkle the sesame seeds over the tops. Serve immediately.
I have a simple tip for everyone: Use hot sauce one drop at a time. Keep away from eyes, pets and children. Hot sauce is not for people with heart or respiratory problems.
Prep time 
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