Furikake tuna in mustard sauce
2 servings
10 minutes
Tuna furikake in mustard sauce is a gourmet dish that combines a crispy coating with the rich aroma of Dijon mustard and a sweet hint of pear. The origins of this recipe trace back to modern fusion cuisine trends, where Japanese ingredients like furikake harmoniously blend with European sauces. The taste of the dish is a contrast between the crunchy crust and tender, juicy tuna infused with an exquisite sauce with a slight spiciness. Perfect for serving at a dinner party or as an elegant appetizer in a restaurant. Slices of tuna laid on pristine white sauce create a picturesque composition worthy of gastronomic art. Serving with sliced onions adds freshness and the finishing touch of sophistication.
1
Place vegetable oil, mitsukan, pepper, mustard, sugar, ginger, mirin, soy sauce, and pear in a blender and blend thoroughly until a uniform white consistency is achieved. Put in the refrigerator.
- Vegetable oil: 80 ml
- Mizkan sauce (Japanese seasoned vinegar): 10 ml
- Black peppercorns: 1 g
- Dijon mustard: 10 g
- Sugar: 3 g
- Grated ginger: 2 g
- Mirin: 3 ml
- Soy sauce: 2 ml
- Conference pears: 15 g
2
Whisk the egg with milk. Coat the tuna in flour, then in the egg wash and furikake.
- Chicken egg: 1 piece
- Wheat flour: 30 g
- Tuna fillet (loin): 80 g
- Furikake seasoning: 30 g
3
Fry in hot oil for 50 seconds. Or fry in a well-heated pan for 10 seconds on each side. You can increase to 15 seconds if the coating doesn't stick. The coating should be crispy. Let the tuna cool. Cut into equal slices of 2-3 mm.
- Tuna fillet (loin): 80 g
- Vegetable oil: 80 ml
4
Pour the sauce onto the plate, then place the breaded tuna slices on top. Finally, you can sprinkle with sliced onions.
- Chives: to taste