This dish is a starter, or you can place it into a salad for a larger dish. Tobiko is the bright orange or red flying fish roe most often seen on the outside of California rolls. You can get it at Japanese markets and better fish mongers. If it is frozen, that’s fine as that is usually how it is shipped. This recipe only uses a little, so freeze what you won’t use within a few days. Chervil is an herb not used so much in the US, but is loved in France. Think of basil, tarragon, fennel, or anise, only much more delicate and subtle. Here, it brings a nice contrast to the brininess of the tuna and tobiko. A sharp knife is important to the success of this dish, and if you wish, you can freeze the tuna for 10-15 minutes to firm it up before cutting.
INGREDIENTS:
½ pound sashimi grade tuna (bluefin, yellowfin, “ahi”*, as long as it is firm and of the utmost freshness), cut into ¼-inch cubes 1-2 tablespoons tobiko ½ cup avocado, cut into ¼-inch cubes 2-3 tablespoons light flavored olive oil, or as needed ¼ cup chervil leaves, snipped finely with scissors A few intact chervil leaves for garnish ½ tablespoon or less flaky salt(you want larger flakes), such as Maldon, Balinese, or Murray River
METHOD:
Place the tuna a largish non-reactive bowl, and drizzle with just enough oil to moisten the fish. Use you fingers to gently toss the fish in the oil.
Scatter the tobiko over the fish and gently mix in.
Spread out the mixture in the bowl and then scatter then avocado over all. Scatter the chervil over everything, trying to avoid clumps of the herb. Drizzle with a little more oil and very gently fold the avocado and chervil into the tuna and tobiko.
Divide the sashimi into four even portions. Center a 2 to 2½ inch ring mold in the center of a small plate and fill it with a portion of sashimi.
Level the top of each portion and move on to the next plate. Scatter a few flakes of salt on the sashimi and a few around the plate, then place one or two chervil leaves on top.
Serve right away.
Chef’s Notes:
For an added note of brightness, you could drizzle a tablespoon of Meyer lemon juice or orange juice over the tuna after the oil. Adding it after the oil will protect the fish from the citric acid which will start to “cook” the fish and discolor it. You could also mince a little Meyer zest and blanch it, then scatter into the mixture.
If you do not have ring-molds handy, or want a different look, this recipe looks beautiful presented in things like martini glasses, flutes, wine glasses, and shallow bowls. Look around your cupboards, you might be surprised to see what would work.
If you feel the need, you could serve this with thin slices of toasted baguette or small sheets of nori. This would also go well with a slaw of Savoy cabbage and carrots with a lemon chervil dressing, or bedded on butter lettuce with micro-greens and the same dressing.
Serves: 4
Source: Chef Andrew E Cohen
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