Yellowfin tuna tartare yuzu-wasabi vinaigrette and sesame seaweed salad

Delight in the vibrant flavors of yellowfin tuna tartare with zesty yuzu-wasabi dressing and a refreshing sesame seaweed salad. Perfect balance of freshness and umami.

Ingredients:

• 2 tablespoons mustard oil
• 6 tablespoons vegetable oil
• 8 tablespoons extra-virgin olive oil
• 1 tablespoon wasabi powder
• 1 1/2 tablespoons lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon yuzu kosho, red
• 2 tablespoons soy sauce
• Salt
• 340g yellowfin tuna, cleaned and diced into 1/4-inch cubes
• 4 tablespoons finely diced shallots
• 6 tablespoons finely sliced chives
• Seaweed Salad, recipe follows
• 18 gaufrette potatoes, recipe follows
• 90g paddlefish roe (optional)
• 60g dried wakame seaweed
• 1/3 cup rice vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 cup soy oil
• 2 small red chile peppers, seeds removed and cut into thin strips
• 4 tablespoons sesame seeds, toasted
• 2 large baking potatoes, like russets
• 2 tablespoons clarified butter

Instructions:

1. Mix together the mustard, vegetable oil, and extra-virgin olive oil in a measuring cup with a spout for pouring.
2. In a bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce. Whisk the ingredients thoroughly. Gradually pour in the oils while whisking continuously to create an emulsion. Check the flavor, season with salt, and set aside.
3. Add the tuna to a bowl made of glass or stainless steel. Combine with shallots and chives, tossing gently. Drizzle about half of the dressing over the tuna, mix well, and allow it to sit for 2 minutes. Taste and adjust seasoning with more dressing or salt as needed. Any extra dressing can be stored in the refrigerator for up to a week.
4. For serving: shape a sixth of the tuna tartare into a circular shape and position it at the center of a serving dish. Surround the tuna with three spoonfuls of seaweed salad and garnish with three potato slices. Optionally, top the tuna with a small amount of caviar.
5. Place the wakame seaweed in a bowl and let it soak in lukewarm water for 20 to 30 minutes. Squeeze out excess moisture, remove the tough center spine, cut into thin strips, and transfer to a large bowl.
6. In another bowl, mix together the vinegar, salt, sugar, and both types of oil. Pour this dressing over the wakame, add the chili peppers, and toss to combine. Finish by sprinkling sesame seeds on top.
7. Preheat the oven to 180 °C. Peel the potatoes and, for best results, use a mandolin to slice them thinly (alternatively, you can hand-slice them, but you won't achieve the distinctive criss-cross pattern). Lay the potato slices in a single layer on a non-stick baking sheet, brush with clarified butter, and bake until crispy, which should take about 12 minutes.

Summary:

• Calories: 4624 kcal
• Fat: 384 g
• Protein: 134 g
• Carbs: 179 g
• Potassium: 5796 mg
• Magnesium: 505 mg