How To: Make wasabi foam ahi tuna with Molecular Gastronomy

Make wasabi foam ahi tuna with Molecular Gastronomy

Need to spice up a dish, but don't want your fish sitting a puddle of sauce? With a little help from some lecithin, and a little Lab Coat Cooking, you can make a foam that will stand up to any dish. Learn how to make a pan seared tuna with a wasabi foam.

You will need:

ahi tuna
rice wine vinegar

This is a lesson in molecular gastronomy. Food Science!

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