Tuna Tartar With Creme Fraiche And Beluga Caviar
|Yellowfin tuna||12 Ounce, diced 1/2 inch (Fresh)|
|Soy sauce||1 Tablespoon|
|Wasabi powder||1⁄2 Teaspoon, mixed with 2 tablespoons water|
|Chopped cilantro||1 Teaspoon|
|Snipped chives||1 Teaspoon|
|Quail eggs||4 (Available In Specialty Food Shops)|
|Creme fraiche/Sour cream||1 Cup (16 tbs)|
|Beluga caviar||2 Ounce|
|Chervil sprig||1 Cup (16 tbs)|
|Sun dried tomato oil||1⁄2 Cup (8 tbs)|
1)Take a bowl, combine together tuna, wasabi and water, cilantro, chives, salt, pepper and soy sauce.
2)Place non-stick pan on heat, crack open quail eggs into the pan and cook them sunny side up for 3 minutes.
3)Take a serving plate, keep a ring mold of 3 ½ inch at the center of plate. Fill the mold with tuna mixture to the brim. Gently top with creme fraiche or sour cream. Remove ring.
4)Garnish with quail eggs, caviar and chervill sprigs.
5)Decorate serving plate with chervill sprigs and tomato oil.