Tuna tartare with wasabi mayonnaise
December 15th, 2018 | starter
A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.
The tuna bites are made super-fast and are ideal as a prelude to a multi-course menu, because they are light and wholesome. The tuna and mayonnaise can be prepared well two or three hours before the guests arrive, then you just have to build the “little towers”…
[Advertising]
The cutting board you see in the photos was kindly provided by “Your Surprise”. There, you can order beautiful gifts online that are personalized with a photo or name. A wide selection of cutting boards can be found here.
Tuna tartare with wasabi mayonnaise
(gives about 24 pieces)
WINE RECOMMENDATION
Of course, the tuna tartare goes well with prosecco. But try a well-cooled rosé wine. Our recommendation: the two young winemakers Fritz & Ulli’s 2016 Mango Tree from the Palatinate. A detailed blog post about the special wines of the two you will find soon on my blog.
Tags: Leave me a message
Red fruit jelly as with grandma
In July, strawberries, currants, blueberries, blackberries and raspberries abound. The market tables are bending and one would like to buy all of them at once. The famous North German red fruit jelly called “Rote Grütze” always reminds me of childhood days. On hot summer days we enjoyed it with cold milk – and of course the fruits came from Grandma’s garden.
read more
Black salsify with blood orange hollandaise
Even if spring is in the starting blocks, there are still no local vegetables available. Until the first home-grown asparagus is on our plates, it will take a while – at least for us in the north of Germany. Fortunately, there is the wrongly misunderstood and a little forgotten „winter asparagus“. According to the motto „rough shell – delicious core“ I show you today a recipe for salsify baked in the oven with a blood orange hollandaise.
read more
Dumplings like on the alp!
Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go
read more