Glazed Tuna Cubes
Glazed Tuna Cubes - Exotic finger food that is a delight for guests
Healthy, because
Even smarter
Nutritional values
These amuse bouches contain plenty of protein, vitamin D, and iodine.
Not only great as finger food, these appetizers are also perfect for dinner. They are low in calories and fat, but rich in valuable protein, which is ideal for keeping weight off.
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 2 sheets gelatin
- 1 pc fresh ginger
- 2 tsps soy sauce
- 14 ozs Tuna (sushi-grade)
- ½ lemon
- 1 tsp honey
- salt
- 2 tsps Wasabi paste (prepared)
- 2 Tbsps Tobiko wasabi (or other caviar)
- black Sesame seeds
Kitchen utensils
Preparation steps
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 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 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.
