Tuna Carpaccio with Daikon and Wasabi Emulsion

Tuna Carpaccio with Daikon and Wasabi Emulsion
Tuna Carpaccio with Daikon and Wasabi Emulsion

Ayana Resort

Tuna Carpaccio with Daikon and Wasabi Emulsion

Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.

2
Servings
788
Calories Per Serving
Deliver Ingredients

Ingredients

For the carpaccio

  • 10 1/2  ounces  sashimi-grade tuna loin
  • 2  tablespoons  extra virgin olive oil
  • 1/4  teaspoon  sea salt

For the nori-braised daikon

  • medium-sized daikon
  • 20  pieces of nori
  • 5  tablespoons  soy sauce
  • 1  tablespoon  chili flakes
  • 2  cups  water
  • 1  cup  mirin

For the wasabi emulsion

  • egg yolk
  • 1  teaspoon  white wine vinegar
  • 1/2  teaspoon  Dijon mustard
  • 1/4  cup  canola or grapeseed oil
  • 2  tablespoons  wasabi powder
  • Salt to taste

For the marinated daikon

  • medium-sized daikon
  • 1  tablespoon  yuzu juice
  • 1  tablespoon  sesame oil
  • Salt to taste

Directions

For the carpaccio

Freeze the tuna loin for about an hour till it is semi frozen. Using a very sharp knife, cut thin slices. Arrange the slices neatly on the serving plate then brush the tuna with olive oil and sprinkle some sea salt evenly on all the slices. Cover and place in the refrigerator.

For the nori-braised daikon

Peel the daikon and set aside. Place all the other ingredients in a small pot and bring to a boil. Reduce the heat to low and allow to simmer for 5 minutes. Add the whole daikon and braise over very low heat until the daikon is soft. Remove from the broth and chill for at least an hour.

 

For the wasabi emulsion

Place egg yolk, vinegar and mustard in a small mixing bowl and whisk till the mixture thickens slightly and turns creamy. Slowly add the oil into the mixture in a steady stream while whisking continuously. Add the wasabi powder and season to taste with salt.

For the marinated daikon

Peel and finely grate the daikon. Place the grated daikon with yuzu juice and sesame oil and season to taste with sea salt. Allow to marinate for 1-3 hours.

To finish, slice the braised daikon into thin circles and lay the daikon slices over the marinated tuna. Use 2 spoons to quenelle the marinated daikon and arrange it nicely over the braised daikon slices. Drizzle with the wasabi emulsion & serve.

Nutritional Facts

Total Fat
44g
63%
Sugar
12g
13%
Saturated Fat
15g
63%
Cholesterol
119mg
40%
Carbohydrate, by difference
47g
36%
Protein
55g
100%
Vitamin A, RAE
392µg
56%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin E, added
4mg
27%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
345mg
35%
Choline, total
137mg
32%
Fiber, total dietary
6g
24%
Folate, total
236µg
59%
Iron, Fe
23mg
100%
Magnesium, Mg
134mg
42%
Manganese, Mn
2mg
100%
Niacin
25mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
702mg
100%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
2439mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
311g
12%
Zinc, Zn
13mg
100%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.