Recipe Overview
This plate is a fine-dining contrast of temperature, color, and acidity: 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 clean plating.
Connected Experience
This recipe is ready for fine-dining appetizer menus, raw seafood station planning, inventory scaling, searchable metadata, and sparkling wine pairing discovery.
Ingredients
Base recipe = 1 serving.
- 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 and freshly ground black pepper
Preparation
- 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 olive oil to emulsify. Season lightly and 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 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.
Dietary / HACCP Notes
- Use only sushi-grade fish from a trusted supplier.
- Keep raw tuna below 40°F / 4°C until service.
- Serve immediately after plating; do not hold assembled crudo.
- Contains fish, squid ink, 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 |