Tuna Tartare with Wasabi Pea Puree

Our ninth food and wine pairing in this series is the 2021 Enchanted Garden of the Eden Valley Riesling which another_food_blogger has matched with this beautiful fresh dish of Tuna Tartare with Wasabi Pea Puree.

We are continuing with the theme of championing a dish using fresh produce from Dani’s biodynamic market garden.  Elena’s Mum Dani has a beautiful produce garden at our Firehawk Farm Vineyard in McLaren Vale which Gavin (another_food_blogger)  incorporates in his recipe to match with our wines. Elena’s wines, Dani’s Garden, Gavin’s Recipe.

Our Enchanted Garden of the Eden Valley Riesling, with a beautiful nose of fresh red apples, citrus and orange blossom and then following on the palate with mineral salts and sea asparagus is the perfect accompaniment to this fresh tuna tartare with the zingy and clean wasabi pea puree accompaniment.

Enjoy.

Serves 4

Prep = 20 minutes / Cook = 1 minute

Ingredients

Tuna

Tuna x 400g
Lime x 3 tbsp
Soy x 2 tbsp
Palm sugar x 1 tsp
Fish sauce x ½ tsp
Olive oil x 1 tbsp
Radish x 2
Cucumber x ½
Sesame seeds
Nori x 1 sheet
Pea shoots

Puree

Avocado x 1.5
Lime x 2 tbsp
Wasabi x 3 tbsp
Peas x ½ cup
Salt x pinch
Lime x 1 tbsp

Method

Puree

1. Blanch peas for 1 minute
2. Blend peas, avocado, lime, wasabi, salt and oil together
3. Store in the fridge until ready to use

Tuna

1. Slice the tuna into 1cm cubes
2. Cut cucumber in ½ lengthways and deseed it
3. Finely dice the cucumber and radish and mix in with the tuna
4. Mix soy, lime, palm sugar, fish sauce and oil together
5. Slice the nori into 4 equal sized pieces

Serving

1. Place a sheet or nori on the plate
2. Top with avocado puree and flatten out gently with a spoon
3. Place ¼ of the tuna mixture on top
4. Spoon 2 tbsp of dressing over the top and a little round the plate
5. Sprinkle with sesame seeds and top with pea shoots

Essential Tools

• Chef knives
• Chopping board
• Saucepan
• Blender
• Measuring/weighing utensils
• Mixing bowl

Tips/Tricks

• Keep the tuna cold in the fridge or in a bowl over ice until ready to serve
• The tuna can be made in advance and left (without the dressing) in the fridge
• The puree can be made in advance but it will start to brown in the fridge the longer it is left – I recommend no longer than a few hours in the fridge to keep it’s best colour
• You could substitute salmon for tuna in the recipe if tuna isn’t available