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Tuna Tartar with Guacamole and Ginger Espuma

Tuna Tartar with Guacamole and Ginger Espuma
  • 20 g sugar
  • 1 g salt
  • 1 g pepper
  • 300 g ripe avocado(s)
  • 7 × sheet(s) of gelatin
  • 50 ml olive oil
  • 20 ml lime juice
  • 350 g ginger
  • 2 ml Tabasco
  • 100 ml water

Ingredients

  • 20 g sugar
  • 1 g salt
  • 1 g pepper
  • 300 g ripe avocado(s)
  • 7 × sheet(s) of gelatin
  • 50 ml olive oil
  • 20 ml lime juice
  • 350 g ginger
  • 2 ml Tabasco
  • 100 ml water
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Preparation

Preparation of the Ginger Espuma

Soak the gelatin in cold water. Finely puree the ginger in a blender with water and sugar. Heat a portion of the mixture and dissolve the gelatin in it.

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the appliance in the refrigerator for 3-4 hours.

Guacamole

Finely puree the peeled, destoned avocado in a blender together with the lime juice and olive oil. Season with Tabasco, salt and pepper. Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serving Suggestion

Cut 100 g of tuna (sushi quality), 30 g of tomatoes and ½ avocado (peeled and decored) into small cubes and season with olive oil and salt. First fill the avocado dumplings, and then the tuna tartar, in an angular shape. Finish with the tomatoes. Serve Ginger Espuma and Guacamole as a side dish.

Recipe by iSi Culinary Ambassador Evgeniy Shchegolev (Russia)

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