INGREDIENTS

100 sashimi grade ahi tuna,
small cubed

1 Tbsp celery root,
brunoise & blanched

1 Tbsp Portobello
mushroom, brunoise
roasted

[Garnish]

Micro celery

Micro wasabi

Potato chips

Apple discs

[Celery ginger gel]

100g celery juice

5g ginger juice

1g agar-agar

METHOD

Mix in agar-agar with celery and ginger juice. Bring mixture to a full boil and put into a container to be placed in the refrigerator. Let mixture solidify. Place solidified mixture in blender and blend till fluid.

[Truffle-Soy Dressing]

1 cup soy sauce

3/4 cup lemon juice

4 Tbsp balsamic vinegar

5 Tbsp white truffle oil

METHOD

Mix all ingredients together and season with salt and black pepper to taste. Mix tuna, celery root, Portobello with truffle soy dressing. Form into disc with ring mold. Squeeze three small dollops of celery ginger gel on top of tuna mixture. Garnish with micro celery and micro wasabi on top.

Disperse potato chips and apple discs on top of
micros. Drizzle a little more soy dressing over everything. Squeeze a dollop of celery ginger gel beside tuna.