Glazed Tuna Cubes
with Horseradish Cream and Caviar
|Saturated Fat Acids||1 g|
|Sugar added||1 g|
|Bread exchange unit||0|
Soak gelatin for about 10 minutes in cold water.
Peel and grate ginger with the fine grater directly into a tea strainer. Press grated ginger with a teaspoon and reserve the liquid. Measure 1 teaspoon ginger juice and mix in a bowl with the soy sauce.
Cut tuna into 1.5 cm (approximately 1/2-inch) cubes and distribute among 8 small bowls.
Brush each cube with a little ginger sauce.
Juice lemon. Combine 1 teaspoon lemon juice with 75 ml (approximately 5 tablespoons) of water, honey and a pinch of salt. Bring to a boil. Remove from heat.
Remove gelatin from water and dissolve in the hot liquid.
Combine gelatin mixture with wasabi paste in a bowl. With a hand mixer on medium speed, whip the mixture until it is light and airy, about 7 minutes.
Spoon wasabi foam on each tuna cube. Garnish with wasabi tobiko and black sesame seeds. Serve immediately.