Recipe courtesy of Charlie Palmer

Spiced Tuna Tartare with Cucumber Relish Ponzu and Black Sesame Seeds

Name: Spiced Tuna Tartare with Cucumber Relish Ponzu and Black Sesame Seeds
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H15M0.000S
Ingredients: 2 pounds sushi grade tuna, small dice; 1 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 cup extra virgin olive oil; Fresh white pepper, to taste; 1 English cucumber, brunoise, with no seeds; 1 teaspoon black sesame seeds; 1/2 teaspoon salt; 1 tablespoon pickled ginger, minced; 1 jalapeno, brunoise, no seeds; Juice of 1 lemon; 1 cup lemon juice; 1 cup soy sauce; 1 cup chicken stock; 1 1/8 cup chili oil; 1/3 cup sesame oil; 1 teaspoon butcher ground pepper; Pinch ground cumin; 1 teaspoon grated ginger

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Total: 3 hr 15 min

Prep: 15 min
Cook: 3 hr

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Ingredients

2 pounds sushi grade tuna, small dice

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup extra virgin olive oil

Fresh white pepper, to taste

Cucumber Relish:

1 English cucumber, brunoise, with no seeds

1 teaspoon black sesame seeds

1/2 teaspoon salt

1 tablespoon pickled ginger, minced

1 jalapeno, brunoise, no seeds

Juice of 1 lemon

PONZU SAUCE:

1 cup lemon juice

1 cup soy sauce

1 cup chicken stock

1 1/8 cup chili oil

1/3 cup sesame oil

1 teaspoon butcher ground pepper

Pinch ground cumin

1 teaspoon grated ginger

Directions

In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed.
In a bowl combine all ingredients. Incorporate evenly and reserve until needed.
Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed.
To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.

Recipe courtesy Charlie Palmer, Aureole, NYC and Vegas