Tuna Tartare & Wasabi Ice Cream

I think this was one of the better dishes at last night's annual xmas dinner (see Bistro Ari & David Christmas Menus post). Mix at the table, just like steak tartare in a restaurant! I've tried many ways and must say that Nobu's recommendation to add just a bit of mashed garlic makes all the difference in perking up the otherwise blandish raw tuna. Could add some lime rind to the tartare, if you wish.

tuna

best quality EVOO

maldon sea salt

soy sauce

red chile, minced

coriander leaves, chopped

chives, chopped

shallots, minced

garlic, mashed with salt

wasabi ice cream

2 egg yolks

1 tsp sugar

250 ml creme fraiche

10 ml whole milk

S&P

1 tsp natural wasabi powder

1. make wasabi ice cream by first boiling milk and cream, season with S&P; meanwhile beat egg and sugar until it becomes white and doubles; slowly add hot milk and cream to egg mixture, then the wasabi, while mixing and let cool; put in ice cream maker; take out from freezer 10 minutes before serving so that ice cream softens a little.
2. cut tuna into small cubes, put in freezer 10 minutes before use
3. mix pureed garlic with EVOO
4. place tuna in a bowl, set on ice in another bowl, and add all condiments to taste; stir thoroughly
5. fill a glass with 2-3 spoonfuls of tuna, followed by a spoonful of ice cream and serve (ice cream should not be runny)