MENU
 
 
 
 

  • Tokyo Tuna Tartare

    0 votes
    Tokyo Tuna Tartare
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb Ahi, #1 grade cleaned, diced fine
    • 10 x Scallions, white and light green finely chopped
    • 1 c. Peeled, finely-diced European or possibly Japanese
    •     cucumber
    •     Sea salt to taste
    •     Freshly-grnd black pepper to taste
    • 3 Tbsp. Soy sauce
    • 3 Tbsp. Rice wine vinegar
    • 1 Tbsp. Finely-grated ginger
    • 1 x fresh garlic clove chopped
    • 3 Tbsp. Ginger Oil see * Note
    • 1 pkt Toasted nori
    • 1/2 c. Toasted sesame seeds

    Directions

    1. * Note: To make Ginger Oil, combine lots of ginger scraps and canola oil in a small saucepan. Heat oil slightly, about 3 to 5 min over medium heat, then remove from the heat. Let steep for a couple of hrs or possibly up to a day, and strain.
    2. Keeping the tuna very cool, toss gently with the scallion, cucumber and a bit of sea salt and freshly-grnd black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil till well blended. Add in to the fish mix and toss to dress well.
    3. Cut the nori into 1 1/2-inch rounds and mound the tartare mix by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately.
    4. Alternatively it can be served on an ice-cool plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.
    5. This recipe yields 4 to 6 servings.

    Similar Recipes

    Leave a review or comment