Captains Dinner Logo
to top
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 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”…

[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)

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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Cicchetti: Crostini with tuna June 27th, 2019 | starter

Ombre & Cicchetti – Venetian lifestyle

In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.

read more
May 10th, 2018 | main dishes

Delicate and juicy – beef

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

read more
Cicchetti mit Pfifferlingen und Parma Schinken Crisp August 25th, 2020 | Vorspeisen

Cicchetti with chanterelles – almost like in Venice

When I think of Venice and Cicchetti I start daydreaming. Normally my dearest captain would be on the Adriatic Sea at this time of year, I would certainly be with him on board and we would have made some nice Cicchetti tours through the beautiful lagoon city. Would. Would have. Subjunctive. Nothing is normal in these Corona times. The ships are not sailing, they have been on anchorage for months. Well, if we can’t go to Venice, we’ll do the cicchetti at home.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.