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Tuna Tartare with Wasabi Pearls

With only 20 mins prep time, James Morrow's Tuna Tartare with Wasabi Pearls is best served at the very last minute! Use this recipe to dip your toe into the science of gastronomy...


  • 2-3 dozen toasted sourdough bread croutons

  • 100 ml olive oil

  • 25 ml sherry vinegar

  • 25 ml vegetable oil

  • 300g very fresh sushi grade tuna

  • ½ telegraph cucumber, peeled and seeded

  • Handful of quality baby capers, drained

  • Chives

  • Eschalot, diced

  • Salt and pepper

  • 6g calcium chloride

  • 200g honey

  • 40g wasabi paste

  • 2.5 g sodium alginate

  • 1 g sodium citrate

  • Lime juice

  • Salt and pepper


  • 1.

    Whisk the sherry vinaigrette ingredients together (75 ml oil, vegetable oil, sherry vinegar, salt flakes) and set aside.

  • 2.

    Combine calcium chloride with 500ml water, set aside.

  • 3.

    Combine honey, wasabi, alginate, citrate, lime, and sea salt and set aside.

  • 4.

    Dice the tuna into 1 cm cubes. Toss with diced cucumber, capers, chives eschalot and vinaigrette at the very last minute.

  • 5.

    Drop honey-wasabi mix into chloride bath a teaspoon at a time. Leave for 90 seconds to form “skin”. Remove and carefully rinse.

  • 6.

    Arrange tuna on dishes with croutons and “pearls”. Garnish with further chives.

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