Gastronomixs

Tuna tataki with avocado and crab spring rolls

This composition was inspired by a dish created by our guest chef Onno Kokmeijer. We based our recipe adaptation on the following combination of flavours: softshell crab, corn and tuna. The idea behind this adaptation is to show how easily you can draw on one another's ideas without actually copying them. This recipe presents a variation on the components, with the addition of avocado. The Japanese method of preparing the tuna and tsuyu give the dish an Asian touch, while the avocado, corn and Aclla cress add a Peruvian twist. It is remarkable, but true, that the Peruvian gastronomic culture draws on many elements taken from Japanese cuisine. 

Starter, serves 10.

Tuna tataki with avocado and crab spring rolls

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Ingredients

500

g

tuna

 

 

salt and pepper

 

 

iced water

125

ml

soy sauce

5

dl

dashi

125

ml

mirin

250

g

corn kernels, cooked

250

g

chicken stock

4

g

agar agar

View this component

2

 

avocados

150

g

crab meat (fresh, canned or frozen)

1

tsp

wasabi powder

1

 

lemon

 

 

spring roll dough sheets

 

 

egg whites

 

 

peanut oil for deep-frying

Preparation method: tuna tataki
  • Cut the tuna in clearly defined strips.
  • Sprinkle generously with pepper. Do not salt!
  • Heat a non-stick frying pan and generously sprinkle salt onto it.
  • Sear the tuna for no longer than 5 seconds on each side. Not a second more!
  • Transfer to an ice water bath. Allow to cool.
  • Pat the tuna dry, cover and allow to rest in the refrigerator for at least 1 hour.                 
  • Cut to the desired size and shape just before serving.
Preparation method: tsuyu (Japanese sauce)
  • Bring the ingredients to the boil and set to cool.
  • If desired, add a little sushi vinegar for acidity.
Preparation method: corn gel
  • Put the corn and the chicken stock in a food processor and mince into a finely chopped mixture. Press through a sieve.
  • Bring the mixture to the boil, add the agar agar and transfer to a large container.
  • Set to cool and transfer to a blender or food processor. Blend until smooth.
  • Transfer the mixture to a piping bag with a smooth nozzle. 
Preparation method: avocado and crab spring rolls
  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Transfer to a suitable plate and top with a thin layer of crab.
  • Cover with plastic foil and freeze.
  • Make the wasabi paste by gradually adding water to the powder until you have achieved the desired consistency.
  • Spread a very thin layer of wasabi paste onto the avocado side of the frozen sheet of avocado-crab mixture.
  • Cut the avocado-crab sheet into small triangles (approx. 4cm on each side).
  • Cut the sheets of spring roll dough into long strokes (approx. 4cm width).
  • Spread with liquid egg white.
  • Roll up with the avocado-crab triangles and ensure that it sticks well.
  • Store in-between layers of plastic foil until ready to deep-fry.
  • Deep-fry in peanut oil at 180°C until golden brown.
Finishing & presentation
  • Pipe little dots of corn gel onto the plates. Finish with Aclla cress.
  • Dip the tataki in the tsuyu and arrange on the plates.
  • Deep-fry the avocado-crab spring rolls in peanut oil at 180°C until golden brown.
  • Cut them in half and arrange on the plates.

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