Previous   Up   Next
Chapter:Party Appetizers and Snacks Recipes
Section:Fish: Tuna
Recipe:Asian Tuna Tartare
Switch to Chapter View

cardfile icon 

Asian Tuna Tartare
------------------
1/4 cup paleo oil [like macadamia oil]
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeņo
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato: peeled, seeded and cut into 1/8-inch dice 

In a bowl, combine the corn oil and ginger and let stand at room 
temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, 
combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the
cilantro and the jalapeņo, wasabi, sesame seeds, scallion and lemon juice. 
Mix gently and season with salt and pepper.

Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in 
the center of a salad plate. Fill the mold with tuna tartare, pressing 
gently. Lift off the mold. Repeat with the remaining tartare.

Drizzle the remaining ginger oil around each tartare and sprinkle with the 
tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. 
Serve immediately.

From: Food & Wine: Inspiration Served Daily
section picture
Bert Folsom / 123RF Stock Photo 12381693