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Tuna Carpaccio With Wasabi Mayonnaise And Basil Oil

Serves 4
Level of difficulty: Advanced

• ¾ lb yellow fin tuna (Sashimi quality)
• 1/3 cup grape seed oil
• 1 clove garlic crushed
• 1 cup fresh basil leaves
• 1 teaspoon mirin (sweet rice wine vinegar)
• 2 teaspoon freshly squeezed lime juice
• 1 tablespoon wasabi powder
• 1 ½ cup mayonnaise

Wrap clean fillet of tuna in plastic foil or cling film and freeze for about ½ hour or until it firm, using a sharp knife, cut the tuna into paper thin slices and layer the slices on a plate in a thin, even layer.
Blanch the basil leaves and shock them in iced water, then drain them well, place the leaves in blender with grape seed oil, garlic, mirin and lime juice and mix well, season it with salt and pepper. Place in a plastic squeeze bottle with a small tip.
In a small bowl combine the wasabi powder with the warm water and stir until a smooth paste forms. Wisk in the mayonnaise and the rest of one-teaspoon lime juice. Place in a plastic squeeze bottle with a small tip and drizzle it and basil oil on tuna. Serve the Tuna Carpaccio with baguette slices.

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