Tuna Tartare And Wasabi Ice Cream

Course:

Appetizer

Practical information

Prep time

40 min
Cooking

10 min
Difficulty

Pause

4 h
Ready in

4 h 50
Price

Recipe
Comments (0)

Piment d’Espelette is a spicy pepper typical of the Basque area, from the Pyrénées-Atlantiques district in France. The name comes from the village called Espelette. The plant was originally from South America and was introduced in the Basque area in the XVIe or XVIIe century. First used as a medicine, it soon became commonly used as a condiment or to preserve meats and hams. In 1650, people started planting peppers in Espelette. Some seeds were selected and the variety Gorria was born. Today we call it “piment d’Espelette”.

Recipe's Ingredients

a few drops of tabasco
cayenne pepper
4 tablespoons olive oil
½ habanero pepper (or dash of piment d’espelette)
salt and pepper
2 egg yolks
1 teaspoon sugar
½ teaspoons wasabi (paste)
zest of 1 lime
¼ preserved lemon

¼ green pepper
¼ red pepper
juice of 1/2 lemon
½ teaspoons mustard seeds
olive oil
dill
500 g tomatoes
500 g extra fresh red tuna
100 ml whole milk
250 ml creme fraiche

Recipe preparation steps
1

For the tomato soup
2

Put the tomatos in boiling water for 1mn and place them immediately in iced water to stop the cooking time. Peel them and chop them coarsely. Sprinkle them with coarse sea salt and let marinade for 2 hours. After this time, strain them. Mix them with a few drops of tabasco and either the piment d'Espelette or the Habareno (which I chopped thinly and cooked quickly in olive oil with salt for 2 mns). Use a chinois or strainer to remove all the seeds and add the olive oil. Keep aside. Verify the seasoning.
3

For the wasabi ice cream
4

Boil the milk with the cream. Season with salt and pepper.
5

In a mixing bowl, mix together the egg yolk and sugar until it becomes white and doubles. Add the mil
6

cream to the egg yolk
7

sugar while mixing and let cool down. Add the wasabi and mix well. When sufficiently cold, use your ice-cream machine to make the ice-cream, or proceed as you usually do to make ice-cream.
8

For the tuna tartare.
9

Cut the tuna in small cubes.
10

Take the zest of 1 lemon and chop it finely.
11

Cut the peppers in tiny cubes (remove all seeds and white parts) and add the preserved lemon.
12

Mix all ingredients together and add the mustard seeds. Season with salt and pepper, with a dash of cayenne or piment d’Espelette, depending on which one you have. Favour piment d’Espelette if this is what you have. Add enough olive oil to have your tartare stay together.
13

Take a ring mold and place some tuna tartare in the middle. Pour the tomato soup around and top with a scoop of wasabi ice-cream. Decorate with fresh dill and a few drops of olive oil in the tomato soup.
Ready !