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home > recipes > seafood > asian tuna tartare
from UK Makes 4 servings. 1/4 cup corn oil 2 teaspoons grated fresh ginger 1 pound sushi-grade tuna 1/4 cup finely chopped cilantro 1 teaspoon minced jalapeño 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 n 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 jalapeño, 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.

Asian Tuna Tartare


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keyword: asian
keyword: tartare
ethnicity: japanese
recipes for seafood
recipes by pete
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(posted March 20, 2010)

from UK

Makes 4 servings.

1/4 cup
corn oil
2 teaspoons grated fresh ginger
1 pound
sushi-grade tuna
1/4 cup finely chopped
cilantro
1 teaspoon minced jalapeño
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

n 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 jalapeño, 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.



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