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asian-tuna-tartare

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this tartare even more when its made with toro (the belly), which you can find in the summertime. It's much tastier. Don't forget a few slices of well-done toast on the side.

Maguy: There's a ginger dressing that we serve on our tuna tartare that I love, and I always ask for extra. Of course, I ask for extra dressing on everything

Yield : 4 servings

Ingredients

  • 1 teaspoon peeled and finely diced fresh ginger
  • ¼ cup corn oil
  • 1 pound sushi-quality tuna
  • 1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
  • ½ teaspoon seeded and finely diced jalapeno
  • ¾ teaspoon wasabi powder
  • ½ teaspoon toasted sesame seeds
  • 1 teaspoon finely diced scallions (from white and light green parts only)
  • 2 teaspoons fresh lemon juice, plus ½ lemon
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • 1 ripe tomato, peeled, seeded, and cut into 1/8-inch dice
  • 20 best quality potato chips

Special equipment:

  • Round mold or open-ended cookie cutter, 2¼ inches in diameter and 1½ inches high

Directions

 

1. Combine the ginger and com oil in a small bowl, cover, and refrigerate overnight. Strain.

2. Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)

3. No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeño, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.

4. Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.

5. Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

334kcal (17%)
21mg (2%)
8mg (13%)
755mcg RAE (25%)
500mg
68mg
27g
1g
1g
6g
43mg (14%)
319mg (13%)
3g (14%)
22g (34%)
1mg (8%)
 

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