Asian Tuna tartare

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I love making tuna tartare. It is so easy, quick and full of flavor. This one takes a bit longer just because I wanted to serve it with some sushi rice, otherwise it would just take 5 minutes to make.

This recipe serves 2.

Ingredients:

200gr of fresh tuna, diced

For the dressing:

2 tablespoons of soy sauce

½ teaspoon of wasabi paste

1 tablespoon of freeze dried yuzu

1 tablespoon of white sesame seeds

For the avocado:

1 avocado, diced

Juice of ½ a lime

1 tablespoon of olive oil

Salt

For the wasabi mayo:

2 tablespoons of mayo

½ teaspoon of wasabi paste

Extras:

2 nori sheets, cut into rounds the same size as the mold that you are using to serve the tartare.

½ cup of sushi rice, already cooked and seasoned.

Decoration:

Red shiso

Chives, chopped

 

For the dressing, just mix all of the ingredients in a bowl. Do the same for the wasabi mayo.

Mix the diced avocado with the lime juice, olive oil and salt. Mix the tuna with the dressing.

To plate it, you will need a circular mold. Place the nori sheet at the bottom; add the sushi rice pressing firmly so it sticks to the nori. Then add a layer of avocado, and finally add half of the tuna. Remove the mold carefully. Decorate it with a few shiso leaves and chopped chives. Serve with some of the wasabi mayo on the side and sprinkle a bit of yuzu powder over the mayo. Repeat for the second serving.

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Beet Tartare with Whipped Goat Cheese and Roasted Strawberry & Balsamic Vinaigrette

Beet tartare

With strawberry season in full swing, I’ve been eating them pretty much every day.  I’ve been putting them in my breakfast bowl, salads, dressings and cupcakes.  There are more strawberry recipes to come to the blog for sure!

This is a great vegetarian dish to serve as an appetizer or just eat a big bowl of it as a main course. If you have the time, mix the beets with the strawberry vinaigrette and let it sit overnight in the fridge for the flavors to develop. It’s worth it! I found this out because we had some left over the next day and my hubby was scouring the fridge for something to munch on. He grabbed the bowl and went at it. He brought it to me and said: Wow, you have to try it! It is even better now than yesterday. The strawberry flavor is intensified with the sweetness of the beets.

I love frisee.  If you are not familiar with it, it is a member of the endive family. It has curly and bitter leaves and it is great in salads. Frisee can be hard to find. Supermarkets here usually include it in their salad bags but as a mix, not by itself. I got this one at a big stand at the Albert Cuyp market.

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On another note, I have been featured on the Kitchenbowl journal. I was honored when they approached me about sharing my tips for great food photography. Kitchenbowl is an app where you can share your recipes, an international community for people who love to cook. It has been featured in the app store as one of the best new apps. I’ve been part of the Kitchenbowl community since last year and it is still one of my most used apps.  You can read my tips about food photography by clicking here.

This recipe serves 6.

Ingredients:

For the salad:

6 roasted beets, diced (you can roast them in the oven for 1 hour at 180C/350F)

¼ of a head of frisee

1 apple, finely sliced

1 cup of pecans

6 strawberries, sliced

Micro basil

For the roasted strawberry & balsamic vinaigrette:

200gr of fresh strawberries, sliced

¼ cup balsamic vinegar

3 tablespoons of agave syrup

¼ cup of olive oil

Salt

Pepper

For the whipped goat cheese:

200gr soft goat cheese

2 tablespoons of heavy cream

To make the vinaigrette:

Line a baking tray with parchment paper and preheat the oven to 180C/350F.

Place the sliced strawberries on the prepared tray, pour the balsamic vinegar on top and drizzle 2 tablespoons of the agave syrup.  Roast the strawberries for 15 minutes.

Place the roasted strawberries, including the juices in the food processor. Add 1 extra tablespoon of agave syrup, olive oil, salt and pepper. Pulse until you get a smooth dressing.  Set aside.

To make the whipped goat cheese:

Just place the goat cheese and cream in the food processor and pulse until smooth.

To make the salad:

Mix the diced roasted beets with the vinaigrette. If you have the time, do this the night before and let it sit in the fridge for the flavors to develop.

To plate up, place a bit of the frisee on the plate. Add the beets, then place a few strawberry and apple slices. Add a few pecans, the micro basil and finally the whipped goat cheese. I place the goat cheese in a piping bag and just piped a few small dollops onto the plate.