Yellowfin Tuna with Goat’s Milk Fromage Blanc, Miso Mustard and Ichiban Dashi Jelly

Name: Yellowfin Tuna with Goat’s Milk Fromage Blanc, Miso Mustard and Ichiban Dashi Jelly
Yield: Serves 8
Cuisine: Australia
Ingredients: 32 amaranth leaves; 32 land cress leaves; 32 shiso leaves; 32 red mustard cress leaves; 80 g (2¾ oz) miso mustard; 160 g (5⅔ oz) goat’s milk fromage blanc ( or store-bought); 10 g (¼ oz) ultra tex 8; 100 ml (3½ fl oz) tamari soy sauce; 50 katsuobushi shavings

Preparation info

Serves
8

Difficulty
Complex

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To Serve

100 ml (3½ fl oz) tamari soy sauce
10 g (¼ <