For the tapioca-caviar:
1 liter of water
250g of tapioca starch
250ml of soy sauce
2 tablespoons of extra virgin olive oil
1 tablespoon of grated ginger
1 teaspoon of crushed black pepper
1 teaspoon of lime juice
Salt to taste
For the tuna:
400g of tuna
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
For the sauce:
4 tablespoons of mirin
4 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 tablespoon of extra virgin olive oil
1/2 teaspoon of honey
Salt to taste
For the cucumber:
2 cucumbers, peeled
100g of kosher salt
For the tapioca-caviar:
1 liter of water
250g of tapioca starch
250ml of soy sauce
2 tablespoons of extra virgin olive oil
1 tablespoon of grated ginger
1 teaspoon of crushed black pepper
1 teaspoon of lime juice
Salt to taste
For the tuna:
400g of tuna
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
For the sauce:
4 tablespoons of mirin
4 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 tablespoon of extra virgin olive oil
1/2 teaspoon of honey
Salt to taste
For the cucumber:
2 cucumbers, peeled
100g of kosher salt
Step 1
Boil the water and add the tapioca starch
Reduce heat and simmer for 30 minutes
Cool and rinse
Add soy sauce and marinate for 24 hours
The next day, rinse and season with salt, lime juice, black pepper, ginger, and olive oil
Cut the tuna into strips and then into cubes
Season with salt and black pepper
Step 2
Place the tuna in a bowl and drizzle with olive oil
Refrigerate for 1 hour
Mix the sauce ingredients
Slice the cucumber into thin strips
Add kosher salt and let it sit for 1 minute
Rinse and dry well
Cube the cucumber
Fill mini-molds to halfway with the cucumber
Step 3
Cover with a layer of tuna and press firmly with a spatula
Unmold onto a shallow plate, and place the sauce around it
Finish with tapioca-caviar on top - also with mini-croutons and microgreens (optional).
