Tuna with wasabi foam and mixed vegetables

Tuna with wasabi foam and mixed vegetables

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 495 kcal
, Fat: 32 g
, Carbohydrate: 15 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Wasabi foam

2 tsp wasabi paste
1 dl cream
3 tbsp water
1 lime, rinsed with hot water, dabbed dry; use grated zest only
1 tbsp light soy sauce


½ tbsp peanut oil
200 g baby mange-touts, cut in half diagonally if necessary
125 g baby corn cobs, cut in half lengthwise and crosswise
1 cm ginger, very finely sliced
2 tbsp light soy sauce


½ tbsp peanut oil
3 slices yellowfin tuna (approx. 150 g each), cut in half and then cut crosswise into slices approx. 1 cm thick
2 tbsp light soy sauce
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How it's done

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Preparation: Preheat the oven to 60°C, warm 2 platters and plates.

Wasabi foam

Combine the wasabi with a little cream in a bowl, mix well. Pour in the remaining cream, add the lime zest, season with soy sauce. Cover the wasabi mixture and refrigerate.


Heat the oil in a non-stick frying pan. Stir fry the vegetables for approx. 5 mins. Add the ginger, cook briefly, season with soy sauce, cover and leave to infuse for approx. 3 mins. Keep the vegetables warm on a plate. Wipe out the pan with paper towels.


Heat the oil in the same pan. Add the fish and fry all over for approx. 1 min. Remove the fish, drizzle with soy sauce, cover and keep warm.

Whisk the wasabi mixture until frothy and heat in the same frying pan, stirring constantly.

To serve, plate up the vegetables and fish, and drizzle with the wasabi foam.

Good to know
Tip: 1⁄2 portion as a starter for 4 people.
Serve with: Black noodles (Coop Fine Food).


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