Tuna Tartare and Wasabi Ice Cream — Tartare de thon et crème glacée au wasabi

While Waiting for More on Paris….

We all know ice-cream under the terms of sweet and smooth , all that is required to please and fulfill the sugar cravings we can all have at times. What about the full opposite? If a few years ago, I had been asked to try wasabi ice-cream, I would probably have thought “No way!” Hors de question! But I like wasabi as I love sushi, and I like to experiment with ice-cream now that summer is coming. So pourquoi pas ? (Why not?)

I am not yet back in the States (still in France) but I thought of sharing this recipe with you, which I had posted for the event organized by the lovely L. at Still Life With. Details here.
In short, the theme was for participants to make a tuna tartare dish, and make it attractive as opposed to a recipe with picture published in yes you will hear well, the New York Times. Although I did not stick to the exact terms of the event, I still thought of making this dish, and you know why? Because a Spicy Tuna Tartare in a Smooth Tomato Soup is damn good! All the reasons were gathered for me. The key is to make it spicy as you like. So play with the different kinds of peppers available.

Are you ready for a little kick on the typical Tuna Tartare with its Wasabi Ice-cream?

Tuna Tartare and Wasabi Ice Cream

You need:

For the tomato soup

  • 1 lb + 2 oz (500 g) tomatoes
  • A few drops of tabasco
  • Cayenne pepper
  • 4 Tbsp olive oil
  • 1/2 Habanero pepper (or dash of Piment d’Espelette*)
  • Salt and pepper

For the wasabi ice cream

  • (10 cl) whole milk
  • (25 cl) crème fraîche
  • 2 egg yolks
  • 1 tsp sugar
  • 1/2 tsp wasabi (paste)
  • Cayenne pepper

For the tuna tartare

  • 1 lb + 2 oz (500 g) de thon rouge extra frais
  • Zest of 1 lime
  • 1/4 preserved lemon
  • 1/4 green pepper
  • 1/4 red pepper
  • Juice of 1/2 lemon
  • 1/2 tsp mustard seeds
  • Olive oil
  • Cayenne pepper
  • Salt and pepper
  • Dill

Steps:

  • Put the tomatos in boiling water for 1mn and place them immediately in iced water to stop the cooking time.
  • Peel them and chop them coarsely. Sprinkle them with coarse sea salt and let marinade for 2 hours.
  • After this time, strain them.
  • Mix them with a few drops of tabasco and either the piment d’Espelette or the Habareno (which I chopped thinly and cooked quickly in olive oil with salt for 2 mns).
  • Use a chinois or strainer to remove all the seeds and add the olive oil. Kep aside. Verify the seasoning.
  • To make the wasabi ice-cream, boil the mil with the cream.
  • Season with salt and pepper.
  • In a mixing bowl, mix together the egg yolk and sugar until it becomes white and doubles.
  • Add the mil/cream to the egg yolk/sugar while mixing and let cool down.
  • Add the wasabi and mix well. When sufficiently cold, use your ice-cream machine to make the ice-cream, or proceed as you usually do to make ice-cream.
  • Cut the tuna in small cubes.
  • Take the zest of 1 lemon and chop it finely.
  • Cut the peppers in tiny cubes (remove all seeds and white parts) and add the preserved lemon.
  • Mix all ingredients together and add the mustard seeds. Season with salt and pepper, with a dash of cayenne or piment d’Espelette, depending on which one you have. Favour piment d’Espelette if this is what you have.
  • Add enough olive oil to have your tartare stay together.
  • Take a ring mold and place some tuna tartare in the middle. Pour the tomato soup around and top with a scoop of wasabi ice-cream.
  • Décorate with fresh dill and a few drops of olive oil in the tomato soup.

*Piment d’Espelette is a spicy pepper typical of the Basque area, from the Pyrénées-Atlantiques district in France. The name comes from the village called Espelette. The plant was originally from South America and was introduced in the Basque area in the XVIe or XVIIe century. First used as a medicine, it soon became commonly used as a condiment or to preserve meats and hams. In 1650, people started planting peppers in Espelette. Some seeds were selected and the variety Gorria was born. Today we call it “piment d’Espelette”.

Le coin français
Tartare de thon et crème glacée au wasabi

Ingrédients :

Pour la pulpe de tomates

  • 500 g de tomates
  • quelques gouttes de tabasco
  • Poivre de cayenne
  • 4 càs d’huile d’olive
  • 1/2 piment Habanero (ou piment d’Espelette)
  • Sel et poivre

Pour la crème glacée au wasabi

  • 10 cl lait entier
  • 25 cl de crème épaisse
  • 2 jaunes d’oeuf
  • 1 càc de sucre
  • 1/2 càc de wasabi
  • poivre de cayenne

Pour le tartare de thon

  • 500 g de thon rouge extra frais
  • Zeste d’1 citron vert
  • 1/4 citron confit
  • 1/4 poivron vert
  • 1/4 poivron rouge
  • Jus d’1/2 citron
  • Quelques graines de moutarde
  • Huile d’olive
  • Poivre de cayenne
  • Sel et poivre
  • Aneth

Étapes :

  • Ébouillantez les tomates pendant 1 mn et placez-les dans un récipient rempli d’eau très froide.
  • Pelez-les, concassez-les grossièrement et saupoudrez-les de gros sel.
  • Laissez macérer pendant 2 heures.
  • Après cette période, égouttez les tomates.
  • Mixez-les avec le tabasco, le piment revenu dans 1 càs d’huile d’olive pendant 2 mns, du sel et du poivre.
  • Passez au tamis et ajoutez l’huile d’olive. Réservez.
  • Pour faire la glace, faites bouillir le lait et la crème.
  • Salez et poivrez.
  • Dans un saladier, mélangez le jaune d’oeuf avec le sucre jusqu’à ce que le mélange blanchisse.
  • Versez la préparation lait/crème et mélangez. Laissez refroidir.
  • Ajoutez alors le wasabi et faites prendre en sorbetière.
  • Hachez en petits cubes le thon frais.
  • Prélevez le zeste d’un citron vert et hachez-le.
  • Coupez les deux poivrons en très petits cubes, ainsi que le citron confit.
  • Mélangez le tout. Ajoutez les graines de moutarde, du sel, du poivre et la cayenne.
  • Ajoutez de l’huile d’olive jusqu’è ce que le tartare soit lié.
  • Dressez dans des assiettes creuses dans lesquelles vous placerez le tartare au milieu, la soupe de tomate autour et la glace de wasabi sur le tartare.
  • Décorez avec de l’aneth fraîche et quelques gouttes d’huile d’olive dans la soupe de tomate.
Posted in Uncategorized | 15 Comments

15 comments

  1. Bon, je ne te redirai pas que tes photos sont sublimes promis !
    Non non tu ne m’étonnes pas, je fais depuis longtemps une glace à la moutarde pour accompagner un velouté de homard et c’est un peu de la même veine que ton wasabi que je m’empresse d’ajouter à ma liste de recettes à essayer!

  2. Bea – you did a brilliant job with this! I love the idea of wasabi ice cream, although I certainly wouldn’t want a full cone of it :-)

  3. Bea, this looks incredible. I love the idea! The moroccan lemons must be really good with tuna. I don’t have an ice-cream maker, but I can’t wait to try a variation on this dish.

    And you are in Paris — I didn’t realize. I need to catch up on my blog reading.

    Cheers,
    -Helen

  4. Je pense tout à fait comme Mercotte
    A essayer très très vite en espérant que le printemps et l’été arrive par chez nous car pour l’instant on est en novembre avec des feuilles sur les arbres.

  5. I had a great variation of this recently where the chef tarted up the Tomato soup with fish sauce (easy on that) and some asian herbs.

  6. What do you mean you didn’t stick to the exact terms of the event, your picture looks lush! The wasbi sounds strange but somehow not over the edge. I think I’d try it. I love wasabi.

  7. Tks for the recipe for Wasabi icecream. I have a cooking school in Pta, RSA. Will try it out. Doing Japanese food with my students in Jan 07.

    Marianne
    ChezMarianne
    Pretoria
    SA

  8. Pingback: Cookthink: Five Hot Things To Do This Weekend

  9. bonjour Beatrice, je me regale des yeux autant avec tes recettes qu’avec tes photos et ton stylisme.
    pour cette recette de glace au wasabi et en regle general, quel type de sorbetiere utilises-tu? Merci

  10. Bonjour Laetitia, merci de ton message. Sorbetiere classique, en fait c’est une marque americaine, Cuisinart.

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