Time: 1 hour.
Complexity: easily
Servings: 4 servings as an appetizer

Tokyo Tuna Tartare - A Detailed Recipe.

Ingredients:

• 340 g of premium Ahi tuna, cleaned and finely diced
• 10 green onions, finely chopped (white and light green parts)
• 1 cup peeled and finely diced cucumber
• Sea salt and ground black pepper
• 3 tablespoons soy sauce
• 3 tbsp. l. rice wine vinegar
• 1 tbsp finely grated ginger
• 1 clove of very fresh garlic, minced
• 3 tablespoons ginger oil (see tip)
• 1 pack of toasted nori sheets
• 1/2 cup toasted sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tuna, green onions, garlic, ginger root, cucumbers, soy sauce, rice vinegar, seaweed, nori, sesame

We recommend

Preparation:

Step 1
• Gently toss the well-chilled tuna with the green onions, cucumber, and a pinch of sea salt and ground black pepper. In another bowl, combine the soy sauce, rice wine vinegar, ginger, garlic, and ginger oil, whisking well. Add to the fish mixture and toss to coat.
Step 2
• Cut nori sheets into 4-cm circles and use a teaspoon to spoon the tartar mixture onto the circles. Sprinkle with sesame seeds and serve immediately. Alternatively, serve them on an ice-cold plate lined with lettuce leaves, topped with marinated seaweed and sesame seeds, as an appetizer.
  
  AdviceTo make ginger oil, combine a generous amount of ginger peels and canola oil in a small saucepan. Heat gently over medium heat for about 3-5 minutes, then remove from heat. Let steep for a couple of hours (or up to 1 day) and strain.

Votes: 4