Comments on: Tuna Tartare with Yuzu Gelée https://norecipes.com/tuna-tartare-with-yuzu-gelee/ Sat, 25 Feb 2023 22:32:31 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-34020 Tue, 20 Dec 2022 15:33:55 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-34020 In reply to Ann.

Hi Ann, I'm glad to hear you've been enjoying this! Regarding the color of the gelee it basically takes on the color of your dashi so if your dashi is cloudy or brownish, your gelee will be the same color. How are you making the dashi(e.g. granules, tea bags, or from katsuobushi & konbu) ?

]]> By: Ann https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-34011 Mon, 19 Dec 2022 00:36:54 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-34011

I love this--have made it as a christmas appetizer for years. The only think is that my dashi yuzu gelee isn't such a pretty yellow--more a dull brownish. Ideas to make it prettier?

]]> By: Marc Matsumoto https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3285 Fri, 02 Sep 2016 00:56:30 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3285 Thanks Ken, yea, I guess it is kinda like poke!

]]> By: Ken Potus https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3284 Thu, 01 Sep 2016 15:39:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3284 Great recipe! Kind of like an upscale poke!

]]> By: Alyssa W https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3279 Mon, 30 Jun 2014 06:39:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3279 I made this the other day, and it was so delicious! Easier to make than my dinner guests knew, it looked so fancy. Thanks for a great recipe!

]]> By: Marc Matsumoto https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3283 Mon, 29 Apr 2013 03:43:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3283 The top photo is backlit so it makes the gelée look lighter than it is. It's kind of a yellowish tan color. You can make it a little lighter by using white soy sauce but it won't make a huge difference since the dashi has a yellowish tan color of its own.

]]> By: Marc Matsumoto https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3282 Sun, 28 Apr 2013 23:12:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3282 It's green shiso (perilla), a Japanese herb.

]]> By: Crystal Lee https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3280 Sun, 28 Apr 2013 22:48:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3280 I'm curious about the gelée--I know you only put a teaspoon of soy sauce into the dashi, but even with the yuzu juice, wouldn't the gelée be darker? How did you get it to look so vibrant?!

Dish looks amazing, by the way. I can't wait to try it out!

]]> By: Toto https://norecipes.com/tuna-tartare-with-yuzu-gelee/#comment-3281 Sun, 28 Apr 2013 19:05:00 +0000 https://norecipes.com/recipe/tuna-tartare-with-yuzu-gelee/#comment-3281 The recipe looks amazing. It's incredibly simple yet the tastes strike me as very vibrant and fresh. I was wondering what the green leaf on the plate was.

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