Tuna with Avocado Mousse, Ponzu Gel & Tuiles

Name: Tuna with Avocado Mousse, Ponzu Gel & Tuiles
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp lemon extra virgin olive oil, plus extra, for serving; 40 g (½ cup) wasabi peas; ⅓ cup avocado mousse; 2 tbsp Ocean trout roe; Fresh baby nasturtium leaves, for serving; 25 g plain flour; 2 tsp Thick N Cold; 320 g yellow fin tuna fillets, cut into 1.5cm cubes; 250 ml (1 cup) ponzu sauce; Pinch of sea salt flakes; 1 tbsp ponzu sauce; 50 ml vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

40 g (½ cup) wasabi peas
320 g yellow fin tuna fillets, cut into 1.5cm

Europe
Oceania
United Kingdom
Australia
Sydney
Lunch
Fish course
Pescatarian
Mediterranean

Method

Begin with making the ponzu gel. Place the ponzu sauce in a bowl. Sprinkle in the Thick N Cold and whisk until the mixture thickens to a gel consistency.
Next, make the tuiles. Line a baking tray with paper towel. Whisk the flour, salt, oil and 200ml water in a bowl until well combined and smooth. Heat a 20cm non-stick frying pan over medium heat and lightly sp