Tuna tartare with wasabi mayonnaise

Tuna tartare on cucumber with wasabi mayonnaise

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.

Tuna tartare with wasabi mayonnaise

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”…

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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)

150 g of tuna in best sushi quality

finely dice the tuna

1 TS soy sauce

2 TS of roasted sesame oil

2 TS of mirin (Japanese rice wine, substitute sherry)

mix with the tuna

1 cucumber

peel, cut evenly into 1 cm thick slices, spread the tartare on the cucumber slices

1 TS pickled sushi ginger

drain (possibly pat dry with kitchen paper), finely chop and spread on the tuna snacks

50 g mayonnaise (10% fat)

2 ts of wasabi paste

salt, black pepper from the mill

mix, sprinkle ½ ts on each tuna snack

1 TS of sesame seeds, dry roasted

1 ts black cumin (black onion seed)

some red radish cress

garnish the snacks with seeds and cress

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.

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February 10th, 2018 | collaboration

New publication: “I love quinces”

Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.