Rare tuna & waffles
INGREDIENTS:
– 300g tuna
– 50ml lemon juice
– 10g tabasco: 10g
– 10g 0nions
– Cilantro: 20g
– Green apple: 50g
– Salt and pepper
** Cinnamon Cake **
– Pia rice paper: 10 pieces
– Seaweed: 5 pieces
– Egg white: 1 fruit
** Butter Mashed **
– Butter wax: 500g
– Onions: 50g
– Cilantro: 100g
– Lemon juice: 100ml
** Decorative materials **
– Japanese flying fish roe
– Cilantro flowers
DOING:
– Crush butter: Put 500g of butter wax in the blender, add
Next 50g purple onion, 100g cilantro, 100g lemon juice, salt. Blend until mixed
is completely crushed.
– Shred the ingredients: tuna, onion, green apple
and cilantro. Then put in a bowl to mix, including: 300g tuna, 10g onions, 50g
green apple, 20g cilantro, 50 ml lemon juice, 10g Tabasco, salt and pepper.
– Making waffle cake: stick 2 pieces of pia rice paper with
1 piece of seaweed with egg white. Use the baking frame to roll the cake.
Place the frame in an oil-free fryer at 200 degrees C for 5 minutes.
– Finished product: Take the cake out of the frame, let the mixture
Tuna has absorbed the ingredients into the intestine of the cake, pumped the crushed butter on top. Add eggs
Japanese fish and coriander flowers for decoration.
NOTE / TIP:
– Cinnamon Cake – The process of making this dish must be fast because:
1. Pia cake kept outside for a long time will easily dry out.
2. Japanese seaweed (Nori) after contact with eggs will soften very quickly.
