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Yellow Fin Tuna Sashimi with Russian Osetra Caviar

Marinated with sake, soy sauce and sesame oil
Serves 6 Portions

From: Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas

Ingredients:
300 grams loin of yellow fin tuna, 3 x 5 cm
squares

Garnish:
¼ cup garden cress
¼ cupfresh herbs (chervil sprigs, tarragon leaves
and chive ends)
1 cupmesclun lettuce
3 tablespoons Russian Osetra caviar
¼ cup enoki mushrooms
6 pieces fish garnish out of red beets

Vinaigrette:
75 ml sake
50 ml soy sauce
50 ml sesame oil
50 ml peanut oil
50 ml extra virgin olive oil

Preparation:
For the vinaigrette - place the sake with soy sauce into a bowl, add the oils and whisk to an emulsion. Slice tuna into ½ cm thick slices. Arrange the tuna slice nicely on the plates. Place the mesclun, combined with the garden cress and herbs in the center of the plate. Decorate with enoki mushrooms and fish garnish. Garnish with small scoops of caviar and drizzle the dressing over the salad.