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First make the wasabi cream by mixing the crème fraîche with the wasabi. Season to taste with salt and pepper and spoon into a (small) piping bag or squeeze bottle.
Wash the rocket leaves and cut the cherry tomatoes into quarters. Finely chop some fresh parsley.
Finely chop the fresh tuna, but do not grind it with a food processor. Ground tuna has a completely different structure from chopped, and will be less tasty. Do not chop the tuna too coarsely either, as this will also be less enjoyable.
Mix the chopped tuna with mayonnaise, soy sauce, wasabi and olive oil. This will make the tuna a little creamy and even tastier. Season with pepper and salt.
Share the tuna tartare between 2 plates, dot the wasabi cream here and there, and finish with the cherry tomatoes, rocket and possibly a little extra (Maldon) salt sprinkled on top. Garnish with parsley and serve with some bread (baguette), if desired. Enjoy!
How do I get the tuna tartare onto the plate?
Use a round cutter to form a neat shape. Use the back of a spoon or a cocktail muddler to smooth the top.
What type of tuna is best to use?
For tuna tartare, it is best to use fresh tuna of good quality. That way you can be sure that it will taste good, but is also safe to eat raw.