Albacore Tuna and Nagaimo Yam Salad with Yuzu Kosho Ravigote Sauce

Hello, this is La Fête Shuka.

This time, I will introduce a dish using albacore tuna and nagaimo yam with a Japanese-style ravigote sauce.

This dish is a masterpiece that harmonizes the umami of the albacore tuna, the crunchy texture and stickiness of the nagaimo yam, and the refreshing aroma of yuzu kosho.

First, lightly sear the surface of the albacore tuna block in olive oil, then cut it into bite-sized pieces.

Next, dice the nagaimo yam and marinate it with spaghetti squash, yuzu kosho, vinegar, salt, and olive oil.

For the garnish, I used mizuna, colinky squash, and radicchio, topped with chives.

Yuzu kosho is a seasoning characterized by its refreshing aroma and moderate spiciness.
The refreshing acidity of the yuzu and the spicy flavor of the chili pepper enhance the taste of the dish.

The ravigote was made using pickles, onions, capers, yuzu kosho, vinegar, and olive oil.

It is a dish that exquisitely combines Japanese and Western elements.

Please enjoy the exquisite balance of the albacore tuna, nagaimo yam, yuzu kosho, and ravigote.

That is all from the La Fête kitchen.