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home > recipes > appetizers > yellowfin tuna tartare yuzu-wasabi vinaigrette and sesame seaweed salad
from San Francisco, Cal. This one is for sushi lovers! Recipe courtesy Rick Moonen 2 tablespoons mustard oil 6 tablespoons vegetable oil 8 tablespoons extra-virgin olive oil 1 tablespoon wasabi powder 1 1/2 tablespoons lemon juice 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 1 tablespoon yuzu kosho, red 2 tablespoons soy sauce Salt 12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes 4 tablespoons finely diced shallots 6 tablespoons finely sliced chives Seaweed Salad, recipe follows 18 gaufrette potatoes, recipe follows 3 ounces paddlefish roe (optional) Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout. In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside. Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week. To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired. Sesame Seaweed Salad: 2 ounces dried wakame seaweed 1/3 cup rice vinegar 1 tablespoon salt 1 tablespoon sugar 1/2 teaspoon toasted sesame oil 1/2 cup soy oil 2 small red chile peppers, seeds removed and cut into thin strips 4 tablespoons sesame seeds, toasted Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl. In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds. Gaufrette Potatoes: 2 large baking potatoes, like russets 2 tablespoons clarified butter Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes. Yield: 6 appetizer servings Prep Time: 1 hour 40 minutes Cook Time: 12 minutes

Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad


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Recipe Alert Most Popular Recipes Photo
(posted October 16, 2001)

from San Francisco, Cal.

This one is for
sushi lovers!

Recipe courtesy Rick Moonen

2 tablespoons
mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin
olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons
lemon juice
1 tablespoon
rice vinegar
1 tablespoon
Dijon mustard
1 tablespoon
yuzu kosho, red
2 tablespoons
soy
sauce
Salt
12 ounces
yellowfin
tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18
gaufrette potatoes, recipe follows
3 ounces paddlefish
roe (optional)

Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.

In a mixing bowl,
combine the wasabi, lemon juice,
rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.

Place
tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.

To serve: shape 1/6 of the
tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.

Sesame
Seaweed Salad:
2 ounces dried
wakame seaweed
1/3 cup
rice vinegar
1 tablespoon
salt
1 tablespoon
sugar
1/2 teaspoon toasted
sesame oil
1/2 cup soy oil
2 small red
chile peppers, seeds removed and cut into
thin strips
4 tablespoons sesame seeds, toasted

Place the
wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze
dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.

In a separate bowl,
combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.

Gaufrette Potatoes:
2 large
baking potatoes, like russets
2 tablespoons
clarified
butter

Preheat an oven to 350 degrees.
Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them
thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

Yield: 6 appetizer servings
Prep Time: 1 hour 40 minutes
Cook Time: 12 minutes


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from van nuys, United States wrote:6  5

very good recipe
5 starsDecember 7, 2004


 
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