I got this recipe from the new cookbook i got over Christmas - The Food You Want to Eat by Ted Allen. It was a big hit at the New Year's Eve party.
Don't add the tuna until you are ready to serve the tartare, otherwise it will start to cook in the lemon juice.
2 tablespoons extra-virgin olive oil
1 teaspoon dark sesame oil
1 teaspoon soy sauce
3/4 teaspoon wasabi paste
1 pound sushi-grade tuna, cut into 1/4 inch diced pieces
3 tablespoons chopped fresh cilantro
1 scallion, green part only, finely chopped
Juice of 1/2 lemon, or more as needed.
In a medium bolw, comine the oils, soy sauce, and wasabi, and stir to dissolve the wasabi. Add the tuna, cilantrol, scallion, and lemon juice. Toss gently to combine.
Taste and add a little more lemon juice if you want a sharper flavor.
When you're ready to serve, arrange spoons on a lined platter. Carefully fill each spoon with the tartare. Refrigerate remaining tartare. Serve immediately.
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