Ingredients with Measurements:
- 8 oz. sushi-grade tuna, diced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tsp. honey
- 1/4 cup pickled ginger, chopped
- 1/4 cup scallions, thinly sliced
- 1 tbsp. black sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the diced tuna, soy sauce, sesame oil, rice vinegar, and honey. Mix well to coat the tuna evenly.
2. Add the pickled ginger and scallions to the bowl and mix gently.
3. Season the tuna tartare with salt and pepper to taste.
4. Sprinkle the black sesame seeds on top of the tuna tartare.
5. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature:
Serve chilled.
Serving size:
This recipe serves 2-3 people as an appetizer.
Nutritional information:
Calories per serving: 200
Fat: 8g
Protein: 28g
Carbohydrates: 6g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Instead of sushi-grade tuna, you can use salmon or yellowtail.
- Instead of pickled ginger, you can use fresh ginger that has been grated and mixed with rice vinegar and sugar.
Variations:
- Add diced avocado or cucumber for extra texture and flavor.
- Use wasabi instead of honey for a spicier tuna tartare.
- Serve the tuna tartare on top of crispy wonton chips or rice crackers.
Tips and tricks:
- Make sure to use fresh, high-quality tuna for the best flavor and texture.
- Chill the tuna tartare in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Use a sharp knife to dice the tuna into small, even pieces.
Storage instructions:
The tuna tartare can be stored in an airtight container in the refrigerator for up to 1 day.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the tuna tartare in a small bowl or on a plate with a garnish of fresh herbs or microgreens.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Microgreens
- Thinly sliced radishes or cucumbers
Pairings:
- Serve the tuna tartare with a crisp white wine or a light beer.
- Pair with a side of steamed rice or a salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Mixed greens salad with a citrus vinaigrette
- Grilled vegetables, such as asparagus or zucchini
Troubleshooting advice:
- If the tuna tartare is too salty, add a squeeze of fresh lemon or lime juice to balance out the flavors.
- If the tuna is not fresh, it may have a strong fishy flavor. Make sure to purchase sushi-grade tuna from a reputable fishmonger.
Food safety advice:
- Make sure to use a clean cutting board and knife when preparing the tuna tartare.
- Store the tuna tartare in the refrigerator until ready to serve.
- Discard any leftover tuna tartare after 1 day.
Food history:
Tuna tartare originated in French cuisine as a variation of steak tartare. It has since become a popular dish in Japanese and American cuisine.
Flavor profiles:
The tuna tartare is savory, slightly sweet, and tangy from the pickled ginger and rice vinegar. The sesame oil adds a nutty flavor, while the black sesame seeds add a subtle crunch.
Serving suggestions:
Serve the tuna tartare as an appetizer or a light meal.
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