Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing

Preparation info
  • Serves


    as an Entrée
    • Difficulty


Appears in

By Dan Hong

Published 2014

  • About

Easily one of the most popular dishes in the history of Lotus. The sweet wasabi is really what makes this dish. During the height of the elBulli hype, a chef I worked with at Moog had just returned from working there and came up with this emulsion to serve with fish. The heat and sweetness work well with any raw seafood, particularly scallops, scampi or kingfish.