Recipe Overview
This plate is a fine-dining contrast of temperature, color, acidity, salinity, and texture: raw Ahi tuna, frozen horseradish–strawberry sherbet, black squid ink emulsion, and a citrus apple-mustard sauce for brightness.
Chef Notes
Keep every component cold and plate quickly. The sherbet should be firm enough to quenelle, the tuna should be sliced just before service, and the squid ink emulsion should be smooth enough for precise plating.
Connected Experience
Ingredient identities on this page can be reused by Menu Builder, Antipasti Station, live inventory, purchasing, search, Culinary Academy, and future recipe-costing and production tools.
Ingredients
Base recipe = 1 serving. Minimum production = 1 serving.
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Sushi-Grade Ahi Tuna — 85 g, thinly slicedSEA-TUNA-0001
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Strawberries — 150 gTC-FRUIT-STRAWBERRY-001
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Fresh Grapefruit Juice — 120 g, freshgrapefruit_juice
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Glucose — 30 gTC-SWEETENER-GLUCOSE-001
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Fresh Horseradish — 15 g, finely gratedTC-VEG-HORSERADISH-001
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Green Onion Leaves — 6 g, juliennedgreen_onion_leaves
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Persian Cucumber — 40 g, juliennedpersian_cucumber
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Gala Apples — 300 g, choppedTC-FRUIT-APPLE-GALA-001
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Grapefruit Peel — 120 ggrapefruit_peel
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Distilled Water — 480 gdistilled_water
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Granulated Sugar — 340 gSWEETENER-SUGAR-GRANULATED
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Mustard Extract — 0.2 gCONDIMENT-MUSTARD-EXTRACT-001
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White Wine Vinegar — 240 gTC-VINEGAR-WHITE-WINE-001
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Squid Ink — 170 gTC-SEAFOOD-SQUID-INK-001
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Fresh Lemon Juice — 100 g, freshly squeezedfresh_lemon_juice
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Dijon Mustard — 5 gCONDIMENT-MUSTARD-DIJON
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Extra-Virgin Olive Oil — 113 gOIL-0001
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Sea Salt & Freshly Ground Black Pepper — 2 g, combined amountsea_salt_black_pepper
Preparation
Production timing: 25 active prep min · source passive time not specified · 0 cook min · 5 plating min · 8 cleanup min.
Labor note: The original recipe records 25 minutes preparation and 0 minutes cook time. The sherbet requires freezing/set time, but its duration is not specified, so passive time is intentionally left at 0 until a real production log is recorded.
- Sherbet: Blend strawberries and strain. Mix with grapefruit juice and 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 mustard. With the motor running, slowly stream in extra-virgin olive oil to emulsify. Season lightly and transfer to a squeeze bottle.
- Apple-mustard: Simmer Gala apples and grapefruit peel in distilled water, white wine vinegar, and granulated sugar until soft. Cool, blend with mustard extract, season to taste, and strain. Bottle for plating.
- Garnishes: Julienne green onion leaves and Persian cucumber. Keep very cold until service.
- Assembly: On a chilled plate, dot apple-mustard and ring with squid ink emulsion. Add a quenelle of sherbet and top with Ahi tuna slices. Garnish with julienned vegetables and serve immediately.
Service Suggestions
- Serve on a chilled plate immediately after assembly.
- Slice tuna à la minute for best color and texture.
- Keep sherbet frozen until the last possible moment.
- Have sauces and garnishes ready before slicing the tuna.
Dietary / HACCP Notes
- Use raw tuna from an approved supplier and follow the food-safety requirements applicable to fish intended for raw service.
- Keep raw tuna below 40°F / 4°C until service.
- Prevent cross-contamination between raw seafood and ready-to-eat garnishes.
- Serve immediately after plating; do not hold assembled crudo.
- Contains fish, squid/cephalopod ingredient, and mustard.
Nutrition (per serving, estimate)
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
| Cholesterol | 25 mg |
| Sodium | 180 mg |