Tuna Tartare With Yuzu Gelée
Ingredients
- 1 cup dashi (japanese stock)
- 1 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 5 grams powdered gelatin (0.2 ounces)
- 1 tablespoon yuzu juice
- 220 grams sashimi grade tuna (7.8 ounces)
- 1 teaspoon olive oil
- 1 tablespoon chives minced
- 1 tablespoon toasted sesame seeds
- 2 teaspoons soy sauce
- 1 avocado cut into 1/2
- 1/2 lemon juiced
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