The idea that sashimi and wasabi are made for each other really goes without saying - and this Tuna and Wasabi Cream starter isn’t about to argue. It just puts it in a slightly different way.
Simple to make. Light. Cool. A textural treat. And a delicious way to start a meal.
Fortunately, very good quality raw tuna is readily available in Australia.
However most of the wasabi we’re served here is actually horseradish with green colouring.
So, particularly now that wasabi is being grown in this country, it’s worth trying to source the real thing, and enjoy the true flavour of that perfect marriage.
Jan
TUNA WITH WASABI CREAM
Serves 10
Wasabi Cream
8-10 gm 100% pure wasabi powder, or grated fresh wasabi, to taste
150 gm sour cream
100 gm mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
Tuna, Cucumbers and Garnishes
3 tablespoons rice vinegar
2 tablespoons caster sugar
5 baby cucumbers, finely sliced
700 gm sashimi grade tuna, sliced
150 gm edamame, frozen or fresh (300gm in pods)
150 gm fresh peas, podded (300gm in pods)
3 spring onions, sliced
3 tablespoons extra virgin olive oil
If using powdered wasabi, place it in a cup and, stirring quickly, add just enough warm water to form a creamy paste. Allow to rest for 20 minutes.
Combine sour cream and mayonnaise in a small bowl. Add lemon juice and honey and stir until amalgamated.
Then add half the wasabi paste, or grated fresh wasabi, stir well and test the flavour. Add the remainder, to taste, mixing well. Cover and refrigerate. There may well be some Wasabi Cream left over for another use.
Place rice vinegar and caster sugar in a dish, stirring to dissolve the sugar. Toss through the cucumber and leave to pickle lightly for an hour or so, then drain and set aside. (No problem if you leave it longer but it will lose its crunch.)
Choose 2 or 3 lengths of the best-looking sashimi-quality tuna you can find and cut it carefully into slices around 8mm thick. Refrigerate again till needed.
If edamame are frozen, bring to room temperature then blanch. Refresh in cold water, drain and refrigerate. If they’re fresh, cook in boiling salty water for 5 minutes. Refresh in cold water, drain and remove the soybeans from their pods when cool.
Preparation to this point can be done in advance.
To Serve
Place a good tablespoon of Wasabi Cream on each plate. Top with slices of tuna. Add a scattering of cucumber slices, soybeans, raw peas and spring onions and finish with a splash of olive oil.