Tuna Tartare With A Yuzu-ginger Vinaigrette Pickle... |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Asian flavors give this adaptation a new twist. Ingredients:
yuzu-ginger vinaigrette |
1/4 cup yuzu |
1/2 tbsp. rice vinegar |
1 tbsp. soy sauce |
1 tsp. sambal |
1 1/2 tbsp. grated ginger |
1/2 tbsp. minced garlic |
1/4 cup canola oil |
3 tbsp. mirin or simple syrup |
kosher salt to taste |
ponzu aioli |
1/2 cup mayonnaise |
ponzu sauce to taste (dashi, yuzu, soy sauce; pre-bottled versions are available) |
tartare |
1 lb. sashimi grade ahi, cut into 1/8 inch dice |
1/4 cup sweet or red onion, finely diced |
1/3 cup japanese cucumber, finely diced |
fresh chives, finely chopped |
ikura (salmon roe) for garnish |
micro shiso leaves for garnish |
kosher salt |
pickled cucumber |
japanese cucumber, sliced into thin rounds |
3/4 c. rice wine vinegar |
1/4 c. mirin or simple syrup |
Directions:
1. For the Cucumber:
2. Combine everything except for the salt and cucumbers in a mixing bowl. Whisk the ingredients togther until they are well incorporated. Add to the cucumber making sure that the cucumber is submerged. Refrigerate for at least two hours then drain well.
3. For the Ponzu Aioli:
4. Fold in ponzu sauce to taste. Reserve.
5. For the Yuzu Vinaigrette:
6. Combine all of the ingredients into a squeeze bottle. Shake to mix. Re-shake to emulsify before adding to tuna. Season to taste with salt and reserve.
7. For the Tartare:
8. Place tuna in the freezer for about 15-20 minutes or until it firms slightly. This will make it easier to cut. Once diced, combine all the ingredients, season with salt, add enough vinaigrette to coat, and mix well. Place tartare atop the pickled cucumber and dress tartare with the ikura and micro shiso.
|
|