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
844
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

  • 1 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

  • 1 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

  • 1 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
61g
87%
Sugar
4g
4%
Saturated Fat
20g
83%
Cholesterol
88mg
29%
Carbohydrate, by difference
34g
26%
Protein
42g
91%
Vitamin A, RAE
264µg
38%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
204mg
20%
Choline, total
103mg
24%
Fiber, total dietary
5g
20%
Fluoride, F
5µg
0%
Folate, total
102µg
26%
Iron, Fe
15mg
83%
Magnesium, Mg
101mg
32%
Manganese, Mn
2mg
100%
Niacin
17mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
526mg
75%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
2775mg
100%
Thiamin
1mg
91%
Water
313g
12%
Zinc, Zn
7mg
88%

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.