Tonijn
600 gr | verse tonijnfilet |
1 tl | wasabipoeder |
50 gr | zwart sesamzaad |
60 ml | olie |
400 ml | kippen- of groentebouillon |
1 | buisje / plukje saffraan |
100 gr | pistachenootjes |
zout en peper |
Dipsaus
Stukjes verse gember van 2×2 cm | |
(in zeer dunne reepjes gesneden) | |
2 el | Japanse sojasaus |
2 el | mirin |
1 tl | wasabipasta |
1/4 tl | sesamolie |
PRESENTATIE
Cocktailprikkers om te serveren |
Leg ze op een bord, met de dipsaus in het midden en serveer met een prikker.
Voorgerecht
Tussengerecht
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