Recipe courtesy of Robert Lia
Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 30
- Cholesterol
- 44
- Sodium
- 936
- Total: 36 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 16 min
Ingredients
1 pound sashimi grade Ahi tuna, finely diced
1/4 cup Sake and Sesame Marinade, recipe follows
1/4 teaspoon sesame seeds, toasted lightly
1/4 teaspoon black sesame seeds
1 avocado
1/2 cup diced pineapple
Sake and Sesame Marinade:
1/4 cup sesame oil
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 teaspoon fresh chopped ginger
1 cup sake (rice wine)
1/2 cup rice vinegar, unseasoned
1/4 cup soy sauce
1/3 cup brown sugar, or to taste
Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken
Directions
- Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
Sake and Sesame Marinade:
- In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.