Necessary for 3 servings:
– 120 g fresh tuna (thinly sliced)
– 3 sheets of filo dough (preferably from the Asian supermarket)
– 2 egg yolks
– 2-3 tbsp crème fraîche
– 1 tbsp wasabi, 2 tbsp mayonnaise
– 1 tsp ginger syrup
– 1/2 cucumber (peeled)
– gari (sushi ginger)
– 1 tsp sesame seeds
– 1 tsp toasted black sesame seeds
Preheat the oven to 180 degrees and take three square sheets of phyllo dough, covering each with egg yolk. Place them on top of each other and cut out three rectangles of about 3 by 15 cm and make enough notches with a knife; this keeps the dough flat. Then in the oven for 12-15 minutes.
For the wasabi mayo you first mix the wasabi with the ginger syrup, then the mayonnaise follows. Use a cheese slicer to cut nice strips from the cucumber, slightly smaller than the crisps. Avoid the seed list or it will get wet. Coat the (cooled) crisps with crème fraîche, season with a pinch of salt and divide the slices gari about it; that should not be, but it is very tasty! Place a strip of cucumber on top, sprinkle some sesame seeds on top, then the tuna. Use a piping bag for some figures of wasabi mayonnaise and finish with black sesame seeds.
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