Ingredients
Base recipe = 1 serving (auto-scales amounts).
- 85 g sushi-grade Ahi tuna, thinly sliced
- 150 g strawberries
- 120 g fresh grapefruit juice
- 30 g glucose
- 15 g fresh horseradish, finely grated
- 6 g green onion leaves, julienned
- 40 g Persian cucumber, julienned
- 300 g Gala apples, chopped
- 120 g grapefruit peel
- 480 g distilled water
- 340 g granulated sugar
- 0.2 g mustard extract
- 240 g white wine vinegar
- 170 g squid ink
- 100 g fresh lemon juice
- 5 g Dijon mustard
- 113 g extra-virgin olive oil
- 2 g 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
- 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.
- 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.
- 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.
- Garnishes: Julienne green onion and cucumber; keep very cold.
- 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.
| Calories | ~320 kcal |
| Protein | ~14 g |
| Fat | ~10 g |
| Carbohydrates | ~35 g |
| Sodium | ~180 mg |
