Tuna Tartare
1 pound, yellow fin tuna, skin and sinews removed
1/2 cup chopped bermuda onion
2 tablespoons of wasabi sauce
2 minced scallions
1 teaspoon finely chopped garlic
3 tablespoons of sesame oil
1 teaspoon of fresh lemon juice
1/2 teaspoon, freshly ground black pepper
2 teaspoons of tarragon vinegar
1 teaspoon chopped tarragon
1 teaspoon of soy sauce
8-10 ounces of daikon radish
salt and pepper, to taste
Using a very sharp knife, dice tuna small cubes, (1/8" inch or so); refrigerate until ready to use;
in a bowl, combine tuna, bermuda onion, scallion, garlic, lemon juice, olive oil, pepper, salt, tarragon vinegar, and soy sauce. Mix well.
Slice the radish into very, very thin slices and lay them flat on the cutting board. Cut the slices into very thin julienne strips. Cut the top 1" off of the kiware and toss with the julienned radish, peanut oil, rice wine vinegar and salt and pepper.
4. Combine the diced tuna with the mayonnaise, chili paste, lemon juice and salt and pepper and mix well. 5. Top each fried nori chip with about 1 tablespoon of the spicy tuna mixture and top with a sprinkle of the diakon and radish salad.
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