Prep time: 10 min
Plating time: 30 seconds
1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound bonito tuna steak
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1/8 teaspoon peanut oil
1 1/2 tablespoons lemon juice, plus half a lemon
1/8 tsp Sea salt and 1/8 tsp freshly ground pepper
1 tomato—peeled, seeded and cut into 1/8-inch dice
3 garlic and oregano bruchettes
In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
With a very sharp knife, cut the tuna into 1/8-inch dices. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, peanut oil, scallion and lemon juice. Mix gently and season with salt and pepper.
Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro, squeeze of lemon juice, and the extra virgin olive oil.
Serve with toasted garlic and herb bruchettas.
All recipes by Chef Eddy Resident Chef Health and Fitness Talk