Raw Ahi Tuna with Horseradish–Strawberry Sherbet

Ingredients

• 3 oz sushi-grade Ahi tuna, thinly sliced
• 1 cup strawberries
• 1/2 cup fresh grapefruit juice
• 2 tbsp glucose
• 1 tbsp fresh horseradish, finely grated
• 6 green onion leaves, julienned
• 1/2 Persian cucumber, julienned
• 2 Gala apples, chopped
• 1 cup grapefruit peel
• 2 cups distilled water
• 12 oz granulated sugar
• 4 drops mustard extract
• 1 cup white wine vinegar
• 6 oz squid ink
• 2 lemons, juiced
• 1 tsp Dijon mustard
• 4 oz extra-virgin olive oil
• Sea salt & freshly ground black pepper

⚠️ Use only sushi-grade fish from a trusted supplier. Keep cold and follow safe handling for raw seafood.

Preparation

1. Sherbet: Blend strawberries and strain. Mix with grapefruit juice; freeze in a shallow pan. When firm, break into pieces, blend with horseradish and glucose until smooth, and freeze again until service.
2. Squid ink emulsion: In a blender, combine lemon juice and squid ink with Dijon. With the motor running, slowly stream in olive oil to emulsify; season lightly. Transfer to a squeeze bottle.
3. Apple–mustard: Simmer apples and grapefruit peel in water, vinegar, and sugar until soft. Cool, blend with mustard extract, season to taste, and strain. Bottle for plating.
4. Garnishes: Julienne green onion and cucumber; keep very cold.
5. Assembly: On a chilled plate, dot apple–mustard and ring with squid ink emulsion. Add a quenelle of sherbet and top with the Ahi slices. Garnish with the julienned vegetables. Serve immediately.

Nutrition (per serving, estimate)

Calories	~320 kcal
Protein	~14 g
Fat	~10 g
Carbohydrates	~35 g
Sodium	~180 mg