Recipe: Delicious Tartare of Tuna

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Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. You can have Tartare of Tuna using 22 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tartare of Tuna

1. It's 1 lb of Sashimi grade Tuna.
2. You need of Marinade.
3. You need 1/3 cup of Soy sauce.
4. It's 1 tbsp of Minced garlic.
5. It's 1 tbsp of Minced ginger.
6. It's 1/4 bunch of Minced cilantro.
7. Prepare of Rice Cake.
8. You need 1 cup of Short grain white rice.
9. It's 1 1/2 cup of Water.
10. It's 3/4 cup of Whole milk.
11. It's 1 tbsp of Rice wine vinegar.
12. Prepare 1 of Salt.
13. It's of Japanese Pesto.
14. You need 4 cup of Tightly packed shiso leaves.
15. It's 1/2 cup of Raw pistachios.
16. Prepare 2 tbsp of Miso paste.
17. It's 1 clove of Minced garlic.
18. You need 1 large of Lemon juiced and zested.
19. Prepare 1/2 cup of Extra virgin olive oil.
20. It's 1/4 cup of Rice bran oil.
21. It's of Szechuan Powder.
22. You need 2 tbsp of Toasted and ground Szechuan peppercorn.

Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together. Tuna tartare is made from sushi grade tuna. And is also added with asian flavors such as ginger soy, chile, and lime juice to highlight the soft and pure flavor of the raw tuna.

Tartare of Tuna instructions

1. Chop the tuna to almost a paste consistency.
2. Marinate tuna in sauce for 1 hour in refrigerator.
3. Strain and rinse rice then simmer with water and salt until most has evaporated then add milk. Continue simmer until rice is tender. Remove from heat and stir in vinegar then cool.
4. Add all pesto ingredients except extra virgin olive oil into a blender then slowly mix in olive oil to emulsify until pesto consistency.
5. Once rice is cool place rice cake on plate with tuna covering it, then garnish with chive flowers and micro basil smear pesto on the side.
6. Dust Szechuan powder over plate.

Reviews for: Photos of Tuna Tartare. Took this to a dinner party as an appetizer- it was a huge hit! I pressed the tartar into a bowl to create a mold flipped in onto a small dish and served on a platter with sesame wontons which they devoured. For my tuna tartare, I like to use the mix of akami, chutoro, and toro. If not available, use any sashimi-grade tuna, preferably bluefin.