Tuna tartare, pistachios from Iran and miso-yuzu sauce La Maison Nordique style
- 120g La Maison Nordique Yellowfin Tuna
- 25g pistachios from Iran
- 1 avocado of 50-60g
- Miso-yuzu sauce The Nordic House
- A few fresh coriander leaves and toasted sesame seeds
Since 2006, the legislation obliges restaurateurs to use tuna -60°C. This technique, which makes it possible to preserve all the properties of the tuna, consists of freezing it as soon as it is caught at temperatures between -60°C and -85°C, depending on the species.
Thaw tuna in 5 steps:
Step 1: Fill a container with hot water at 30°C.
Step 2: Still in its packaging, place the tuna in the water for about 10 minutes. Turn the tuna halfway through.
If you thaw several pieces without packaging, salt the water and make sure the blocks do not overlap, this could oxidize the tuna.
Step 3: Remove pouch and gently pat tuna dry with a paper towel.
If the surface is not dry enough, it can refreeze, become watery and lose its color.
Step 4: Then place the tuna on a paper towel in the refrigerator so that it thaws completely and gets a nice red color .
Step 5: The tuna can be stored in the fridge for 24 hours and used like fresh tuna. Note that after defrosting, you should never refreeze the tuna!
Cut the tuna into small cubes of about one centimeter and set aside in the fridge.
Cut the avocado and keep cool until serving.
Roughly chop the pistachios.
For the dressing, use a round cookie cutter or ramekin, start with the avocado, then the tuna and arrange the crushed Iranian pistachios on top.
Finish with mizo sauce-yuzu The Nordic House.
Add the toasted sesame seeds and a few fresh coriander leaves (optional).
Serve chilled and enjoy right away.
Come to La Maison Nordique to get the essential ingredients to make the recipe.