{"id":2752,"date":"2013-02-19T16:15:32","date_gmt":"2013-02-19T15:15:32","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2752"},"modified":"2013-02-19T17:20:03","modified_gmt":"2013-02-19T16:20:03","slug":"hors-doeuvre-with-black-radish-and-tuna-thunfisch-und-schwarzer-rettich-hors-doeuvre","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2752","title":{"rendered":"hors d’oeuvre with black radish and tuna – thunfisch und schwarzer rettich hors d’oeuvre"},"content":{"rendered":"

\"\"<\/a>in this recipe for black radish and tuna hors d’oeuvre\u00a0the naturally more rustic flavor of black radish turns into a fancy and asian taste. it is a perfect light starter to introduce your guests to an asian or fusion inspired menu or also very good as a small amuse-bouche, which can be serve together with the aperitif.<\/p>\n

actually i planned to make a tuna and black radish carpaccio. the idea was to slice the radish and the tuna very thinly. well, in our case, the radishes were too small to get nice looking slices and the tuna filet wasn\u00b4t ideal to slice. so in the end i chopped them and it turned into this delicious hors d’oeuvre. so when you buy black radish, keep in mind what you are going to do with it. otherwise you have to improvise a little bit. but i think both ways, as a carpaccio or this hors d’oeuvre, are very nice preparations with black radish.<\/p>\n

you are pretty free with respect to the type of cress you choose. growing cress by yourself is very easy<\/a><\/em> and you will find a variety of seeds for cress, ruccola, radish or whatever sprouts in any good grocery store.<\/p>\n

try it out by yourself and let me know your experiences.<\/p>\n

\"\"<\/a><\/p>\n

350 g black radish
\n350 g tuna filet (sashimi quality)
\n20 g ginger
\n3 tbsp lime juice
\n6 tbsp rice wine vinegar
\n4 tsp soy sauce
\nsalt
\npepper
\nsugar
\n3 tbsp sesame oil
\n7 tbsp sunflower oil
\n4 tbsp sesame seeds
\ncress<\/p>\n

peel the ginger and chop very fine. wash and peel the radish. finely slice and than finely chop the radish. place the radish in a sieve and blanch it with boiling salted water. let it drain afterwards.<\/p>\n

combine the lime juice, rice vine vinegar, soy sauce, sesame oil, sunflower oil and a pinch of salt, a pinch of sugar and a little bit of pepper. marinate the radish in this mixture for 30 minutes.<\/p>\n

during that time you can prepare the tuna. wash and dry the tuna with some kitchen towel and chop it as fine as you like it. roast the sesame seeds until they start to become golden. give the marinated black radish back into the sieve after the 30 minutes and allow to drain a bit.<\/p>\n

now you can start to arrange the hors d’oeuvre on plates. the recipe is for four as a starter or for more people as an hors d’oeuvre, it depends on the size of your serving round rings. place on the ground of each ring a layer of marinated black radish, followed by chopped tuna filet and top everything with the roasted sesame seeds. carefully remove the serving round ring and decorate with some cress. depending on how many serving rings you have available you have to repeat this procedure more or less often until all ingredients are finished.<\/p>\n

enjoy! and maybe you have a glass of sparkling wine or champagne along with the black radish and tuna hors d’oeuvre. in that case, a votre sant\u00e9!<\/p>\n

if you enjoyed this post, i would like to invite you subscribe to foodiesgarden\u00b4s newsletter. there i will inform you about every new post on this site. for subscription:\u00a0[subscribe2]<\/p>\n

********************<\/p>\n

350 g schwarzer rettich
\n350 g thunfisch filet (sashimi qualit\u00e4t)
\n20 g ingwer
\n3 el limettensaft
\n6 el reisweinessig
\n4 tl sojasauce
\nsalz
\npfeffer
\nzucker
\n3 el sesam\u00f6l
\n7 el sonnenblumen\u00f6l
\n4 el sesamk\u00f6rner
\nkresse<\/p>\n

den ingwer sch\u00e4len und sehr fein w\u00fcrfeln. den schwarzen rettich waschen und sch\u00e4len. zuerst in feine scheiben schneiden und dann sehr fein w\u00fcrfeln. den gew\u00fcrfelten rettich in ein sieb geben und mit kochendem salzwasser \u00fcberbr\u00fchen. dann gut abtropfen lassen.<\/p>\n

limettensaft, reisweinessig, sojasauce, eine prise salz, pfeffer, eine prise zucker, sesam\u00f6l und sonnenblumen\u00f6l miteinander vermischen. den schwarzen rettich darin f\u00fcr 30 minuten marinieren.<\/p>\n

w\u00e4hrenddessen kann der thunfisch vorbereitet werden. den thunfisch waschen, mit einem k\u00fcchentuch trocken tupfen und nach belieben fein hacken. die sesamk\u00f6rner in einer pfanne golden r\u00f6sten. den marinierten rettich nach ablauf der 30 minuten wieder in ein sieb geben und abtropfen lassen.<\/p>\n

nun k\u00f6nnen die hors d’oeuvre auf teller arrangiert werden. das rezept ist f\u00fcr 4 personen als vorspeise oder f\u00fcr mehr personen als hors d’oeuvre, abh\u00e4ngig von der gr\u00f6\u00dfe der servierringe. setze einen servierring auf einen teller und gib als erste schicht etwas marinierten rettich hinein. die n\u00e4chste schicht ist der gehackte thunfisch. zum schluss kommt eine d\u00fcnne schicht ger\u00f6stete sesamk\u00f6rner. entferne vorsichtig den servierring und gib etwas kresse darauf. abh\u00e4ngig davon, wieviele servierringe du zur verf\u00fcgung hast, musst du diesen prozess mehr oder weniger h\u00e4ufig wiederholen, bis alle zutaten aufgebraucht sind.<\/p>\n

guten appetit! und vielleicht gibt es zu den schwarzen rettich und thunfisch hors d’oeuvre ein glas sekt oder champagner. in dem fall, zum wohl!<\/p>\n

wenn dir dieser post gefallen hat, m\u00f6chte ich dich einladen, dich f\u00fcr foodiesgardens newsletter anzumelden. dort werde ich dich \u00fcber jeden neuen post auf dieser seite informieren. zur anmeldung:\u00a0[subscribe2]<\/p>\n","protected":false},"excerpt":{"rendered":"

in this recipe for black radish and tuna hors d’oeuvre\u00a0the naturally more rustic flavor of black radish turns into a fancy and asian taste. it is a perfect light starter to introduce your guests to an asian or fusion inspired … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[115,49,116],"class_list":["post-2752","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-black-radish","tag-fish","tag-hors-doeuvre","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2752"}],"version-history":[{"count":32,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2752\/revisions"}],"predecessor-version":[{"id":2961,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2752\/revisions\/2961"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2752"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}