Tuna Tartare

Ingredients

• 2 teaspoons fresh ginger, peeled, minced
• 1/2 cup canola oil
• 2 lbs. sushi-grade tuna
• 3 tablespoons cilantro, julienned
• 1 teaspoon jalapeno, minced
• 1 1/2 teaspoons wasabi powder
• 1 teaspoon sesame seeds, toasted
• 1 tablespoon green onion, minced
• 4 teaspoons fresh lemon juice
• 1 whole lemon
• sea salt, to taste
• freshly ground white pepper, to taste
• 2 tomatoes, peeled, seeded, small dice
• 1 tablespoon cilantro, minced, for garnish
• seaweed rice crackers

Method

• Combine the ginger and oil in a small bowl. Refrigerate overnight. Strain.
• Cut tuna (that has been deveined) into a tiny dice. Place in mixing bowl.
• Just before serving, add cilantro, jalapeno, wasabi, sesame seeds, green onion, 2 tablespoon lemon, 8 tablespoons of ginger oil to tuna. Mix gently and season to taste with salt and pepper.
• Place a round of tuna tartare on a plate. Drizzle some of the oil around the mound and sprinkle with tomato. Sprinkle with cilantro. Serve with crackers.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Le Cose and Ripert