Tuna Tartare With Yuzu Gelée

Ingredients

• 1 cup dashi (japanese stock)
• 1 teaspoon salt
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• 5 grams powdered gelatin (0.2 ounces)
• 1 tablespoon yuzu juice
• 220 grams sashimi grade tuna (7.8 ounces)
• 1 teaspoon olive oil
• 1 tablespoon chives minced
• 1 tablespoon toasted sesame seeds
• 2 teaspoons soy sauce
• 1 avocado cut into 1/2
• 1/2 lemon juiced

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