MINCED TUNA WITH WASABI MOUSSE, PARISIENNE VEGETABLES, MOSS SAUCE

INGREDIENTS

For the wasabi mousse: 
2 tablespoons of wasabi
½ a tea spoon of freshly ground mustard
½ lemon juice
1 tea spoon of spinach juice
3 leaves of gelatine (pre-melted)
1 tea spoon of fresh cream
salt as desired
600 ml. of blending cream
For the moss sauce: 
marine moss
½ l. of glazed soy                                              
lemon juice
For the tuna fish:
500 gr. red tuna fish
wasabi mousse
Other ingredients needed:
crunchy Taro                                              
little balls of avocado and carrot

PREPARATION

For the wasabi mousse: 
Mix the wasabi, ground mustard, lemon juice, spinach juice, melted gelatine leaves and fresh cream. Once blended, add the whipped cream carefully from the bottom to the top until a light mousse is obtained.
For the moss sauce:
Soak the marine moss in hot water for one day. Then, blend well with the glazed soy and lemon juice.
For the tuna fish: 
Cut a tuna fish, sushi like. Fill with the wasabi mousse and fold like a parcel.

TO SERVE

Place the tuna filled with the wasabi mousse on a plate. Sprinkle with moss sauce.  Place some little balls of avocado and carrot and a cane of crunchy taro on top of the tuna.