Crispy papadum with fresh wakame, soft tuna tartare, and creamy avocado cream. Finished with salmon trout roe for a salty bite. Light, luxurious, and full of texture.
Ingredients (2 persons/pieces):
*150 g fresh tuna
*good dash of extra olive oil previous
*2 tbsp Tomasu soy sauce (sweet version! A must)
*bunch of fresh chives, finely chopped
*1 avocado
*1 tbsp crème fraîche
*1 tsp horseradish puree
*2 fried papadum sheets (also available ready-made in supermarkets!)
*125 g wakame
*salmon trout eggs
*optional: edible flowers
Preparation method:
1. Cut the tuna into tartare pieces. Mix with olive oil, Tomasu soy sauce, chives, and a little sea salt.
2. Blend the avocado with the crème fraîche and horseradish puree until smooth. Transfer to a piping bag.
3. Divide the wakame among the papadums, along with the marinated tuna. Pipe the avocado cream on top and garnish with some salmon trout roe.
