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Recipe courtesy of Charlie Palmer

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Total:: 3 hr 15 min
Prep:: 15 min
Cook:: 3 hr

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

My Private Notes

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