Tuna Tartar with Wasabi Ice Cream, Soy Sesame Glaze and Passion Fruit
Chef Anthony Bombaci of Nana - Dallas, TX
Adapted by StarChefs.com
May 2007

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsYield:
10 Servings


    Sesame Tuiles:
  • 3 eggs
  • 15 milliliters water
  • Salt
  • 5 spring roll sheets
  • Raw sesame seeds

    Wasabi Ice Cream:
  • 750 grams whole milk
  • 100 grams heavy cream
  • 175 grams liquid glucose
  • 15 grams Non-fat dry milk powder
  • 25 grams ice cream stabilizer
  • 7 grams salt
  • 40 grams powdered wasabi

    Passion Fruit Coulis:
  • 1 cup frozen passion fruit puree *
  • 2 cups neutral pastry glaze *

    * Chef Bombaci recommends Boiron brand
    * Chef Bombaci recommends Lady Fruit brand

    Soy-Sesame Glaze:
  • 1 cup soy sauce *
  • 3 cups neutral pastry glaze
  • 3 cups freshly toasted sesame seeds
  • 1 Tablespoon Toasted sesame oil

    * Chef Bombaci recommends Yamasa brand

    Tuna Tartar:
  • 1 kilogram sashimi quality tuna loin, ¼ inch perfect dice
  • ¼ cup finely chopped shallots
  • Extra virgin olive oil*
  • Salt

    *Chef Bombaci recommends Molino de St. Nicholas y San Esteban brand from Chile.

    To Assemble and Serve:
  • 10 Sesame Tuiles
  • 20 chive points


Sesame Tuiles:
Preheat over to 350F°. Combine eggs, water, and salt in bowl to make an egg wash. Cut spring roll sheets into long triangles (1½ centimeters by 10-centimeters), dip them in the egg wash, shake of any excess egg and dredge in raw sesame seeds. Place on a parchment-lined sheet pan in neat lines, being careful to leave space between each one. Cover with another sheet of parchment paper and place a sheet pan on top. Bake for 7 to 10 minutes until golden brown and crispy. Cool the tuiles and store them in an airtight container with silica gel so that they do not go soft.

For the Passion Fruit Coulis:
Combine the frozen passion fruit puree and pastry glaze and whisk until ingredients are completely mixed. Store in a squeeze bottle.

For the Soy-Sesame Glaze:
Combine soy sauce, pastry glaze, and sesame oil in a bowl. Toast the sesame seeds in a dry skillet until golden and add directly to the glaze. Store in a squeeze bottle (cut off the tip to avoid clogging).

For the Wasabi Ice Cream:
Combine milk, heavy cream, glucose, milk powder and stabilizer in a pot and warm over medium head. Blitz mixture with a hand blender. Bring to 185°F degrees, remove from heat, and blitz again. Strain through a fine chinoise and cool in an ice bath. Add the salt to the cooled mixture. Ice cream must be cooled to 39°F within 1 hour to prevent bacterial growth. Add 10 grams of powdered wasabi for every liter of ice cream mix. Blitz with a hand blender until mixture is completely smooth and free of lumps and churn immediately.

For the Tuna Tartar:
Mix the chilled tuna with minced shallots and olive oil and season with salt.

To Assemble and Serve:
Squeeze a silver dollar sized pool of Passion Fruit Coulis in the center of the plate. Squeeze a nickel sized pool of Soy-Sesame Glaze directly to the left of the Passion Fruit Coulis. Shape tuna in a ring mold and place just behind the two sauces. Place a quenelle of ice cream on top of the tuna cylinder. Place two sesame tuiles side by side on top of the quenelle. Place two chive points on top of the quenelle at opposite angles so they resemble an X.


back to top