Dilmah Seven Star Tea

Sashimi of Blue Fin Tuna with Green Tea, Chamomile and Ginger Jelly

Food : Appetisers

Sashimi of Blue Fin Tuna with Green Tea, Chamomile and Ginger Jelly

IngredientsGinger Jelly

• 1 tea bag Dilmah Pure Green Tea
• 1 bag Dilmah Chamomile Flowers
• 160ml pickled Ginger liquid (drain liquid from two 100g packets of Japanese pickled ginger)
• 1 teaspoon Ginger juice (from grated ginger)
• 1½ tablespoons Rice Vinegar
• 3 titanium-strength Gelatine leaves
Sashimi of Blue Fin Tuna
• 250g Sashimi grade Tuna
• 2 tablespoons Sterling Caviar
• ½ cup Créme Fraîche
• 1-2 teaspoons Lemon juice
• Olive oil (for drizzling)
• Baby Shiso leaves (for garnish)

MethodGinger Jelly

  • For the jelly, infuse 160ml warm water with the tea bags for 10 minutes. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. In a small saucepan, heat remaining ingredients over low heat to combine flavours. Stir through gelatine until dissolved. Strain through muslin cloth or very fine sieve and set in a tray. Chill in the fridge for at least 2 hours.
Sashimi of Blue Fin Tuna
  • Combine the créme fraîche with the lemon juice and season to taste. To assemble allow 2 slices of tuna per person and place on a plate. Cut the jelly in 1.5cm squares and lay on top of the fish. Place a small dollop of the créme fraîche on top of the jelly and a generous spoon of caviar. Season lightly with sea salt and cracked white pepper. Drizzle with olive oil, garnish with the baby shiso leaves and serve.

The range of Dilmah Tea used

  • Natural Green Tea Selection

The variety of Dilmah Tea used in the recipe

  • Pure Green

Created by : Rhiannon Kae Voros