1 cup of milk
1 1/2 cups of fresh cream
4 tablespoons of wasabi paste (green ginger root)
To taste, salt
For the tuna
2 tomatoes, peeled and seeded, diced
4 drops of red pepper sauce
1/2 cup of olive oil
500g of fresh red tuna, cut into cubes
Rind of 1 lime, grated
2 tablespoons of lime juice
Salt and black pepper to taste
Lime rinds for garnish
1 cup of milk
1 1/2 cups of fresh cream
4 tablespoons of wasabi paste (green ginger root)
To taste, salt
For the tuna
2 tomatoes, peeled and seeded, diced
4 drops of red pepper sauce
1/2 cup of olive oil
500g of fresh red tuna, cut into cubes
Rind of 1 lime, grated
2 tablespoons of lime juice
Salt and black pepper to taste
Lime rinds for garnish
Prepare the cream
In a medium saucepan, warm the milk and cream over medium heat until it starts to simmer
Add the wasabi and stir until dissolved
Season with salt
Transfer to a 21x31cm baking dish and refrigerate for two hours or until firm
Prepare the tuna
In a bowl, combine the tomato, red pepper sauce, half of the olive oil, tuna, lime rind, and lime juice
Season with salt and black pepper
Heat the remaining olive oil in a large skillet over medium heat
Cook the tuna mixture for two minutes or until the fish loses its pink color. Reserve
Remove the cream from the refrigerator, break it into pieces, and process in a blender
Pulse rapidly to achieve a consistency similar to ice cream
Serve the seared tuna with quenelles (small mounds) of frozen wasabi cream
Garnish with lime rinds.
