150 g sashimi-grade tuna fillet, cut into 3/16" cubes
50 ml heavy cream
250 ml chicken stock
Recipe preparation steps
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.
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.
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.
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.