Fresh Summer Ahi Tuna Tartare
Ahi Tuna Tartare
with Tobiko Aioli, Marinated Maui Onions and Shiso
~ Serves 4 ~
Calling all you tuna lovers! Don't let its' fancy appearance scare you off; it's deceptively one of the easiest dishes to make at home! This light, flavorful dish will soon be a personal favorite... Let's go!
Sushi Grade Ahi Tuna, diced 8 oz
(2 oz per serving)
Tobiko Aioli 3 tsp
Furikake 2 tsp
Scallions, sliced 3 stalks
Hawaiian Red Sea Salt to taste
Taro and Lotus Chips 8 each
Micro Shizo 1 oz.
METHOD:
Combine the first 4 ingredients and mix well. Season with the Red Salt and mix.
Taste and adjust flavor as desired.
Using a mold divide and form into the middle of 5 plates.
You can decorate the plate with some of the aioli and furikake as well.
Stack the chips and shizo on the tartar and serve at once.
For the Tobiko Aioli:
Mayonnaise 1 C
Chinese Garlic Chili Sauce ½ tsp
Rice Wine Vinegar 1 tsp
Soy 1 ½ tsp
Sesame Oil ½ tsp
Tobiko Orange ½ tsp
Tobiko Green ½ tsp
METHOD:
Combine all ingredients in a bowl and mix well.
Allow to sit over night.
For the Marinated Onions:
Maui Onion, julienned ¼ each
Rice Wine Vinegar ¼ C
METHOD:
Heat Vinegar and pour over onions, and then let cool at room temperature.
Allow to marinate overnight.
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