TUNA TATAKI IN A SESAME CRUST WITH FIG CARPACCIO

To prepare the fig carpaccio, start by peeling the figs, cutting them into slices, and placing them on a sheet of baking paper. Cover with a second sheet of baking paper and roll the figs flat between the two sheets using a rolling pin. Once flattened, place them in the freezer for 1 hour.

After freezing, cut out circles of the desired size using a stainless steel plating ring and place them directly onto the plate.

To prepare the tuna tataki, first sear the tuna over very high heat in rapeseed oil for just 4 seconds on each side.

After searing, immediately roll the tuna in sesame seeds to coat all sides. Then slice into thin pieces. To serve, carefully place the tuna on top of the fig carpaccio and season to taste.

This elegant dish thrives on the exciting contrast between the tender, nut-crusted tuna tataki and the fruity sweetness of the chilled fig carpaccio. To perfectly round off this play of flavours and textures, refreshing accompaniments offer both culinary and visual highlights.

Fruity finesses and aromatic accents
A spoonful of finely reduced peach or apricot compote lends a pleasant acidity that harmoniously balances the richness of the tuna. Those seeking a modern play on textures can add fresh, citrusy notes with a feather-light passion fruit or lime espuma from the whipper. A few drops of finely reduced ponzu dressing or a line of yuzu gel around the carpaccio further enhance the Asian character of the tataki. Crisp microgreens, pea shoots, or finely chopped wasabi sesame seeds as a topping provide visual freshness and a subtle, spicy bite.

Matching drinks for perfect enjoyment
Crisp, mineral white wines make an ideal pairing, as they beautifully balance the delicate nuances of the raw fish and the sweetness of the fig. A well-chilled Sauvignon Blanc, a dry Riesling, or a refined off-dry rosé champagne highlight the elegance of the dish. If you prefer a non-alcoholic alternative, a sparkling ginger kombucha over ice or a cold infused tea with lemongrass and mint complements it wonderfully.

Versatile serving options
You can ideally present the tuna tataki on fig carpaccio as a sophisticated intermediate course or as the highlight starter of your next dinner menu. Arrange the precisely cut fig slices as a symmetrical foundation on flat, dark plates to bring out the color contrast to its fullest. Fan out the thinly sliced tataki pieces slightly overlapping on top. A touch of fleur de sel on the fish just before serving completes the dish and ensures the perfect first bite.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)