Tuna Tartare with a Yuzu-Ginger Vinaigrette Pickled Cucumber Ponzu Aioli Salmon Roe and Micro Shiso
From ironchef 16 years agoIngredients
- Yuzu-ginger Vinaigrette: shopping list
- 1/4 cup Yuzu shopping list
- 1/2 Tbsp. rice vinegar shopping list
- 1 Tbsp. soy sauce shopping list
- 1 tsp. Sambal shopping list
- 1 1/2 Tbsp. Grated ginger shopping list
- 1/2 Tbsp. Minced garlic shopping list
- 1/4 cup canola oil shopping list
- 3 Tbsp. mirin or simple syrup shopping list
- kosher salt to taste shopping list
- Ponzu Aioli: shopping list
- 1/2 cup mayonnaise shopping list
- Ponzu Sauce to taste (dashi, Yuzu, Soy Sauce; pre-bottled versions are available) shopping list
- Tartare: shopping list
- 1 lb. Sashimi grade Ahi, cut into 1/8 inch dice shopping list
- 1/4 cup Sweet or red onion, finely diced shopping list
- 1/3 cup Japanese cucumber, finely diced shopping list
- Fresh chives, finely chopped shopping list
- Ikura (salmon Roe) for garnish shopping list
- Micro Shiso leaves for garnish shopping list
- kosher salt shopping list
- pickled Cucumber: shopping list
- Japanese cucumber, sliced into thin rounds shopping list
- 3/4 c. rice wine vinegar shopping list
- 1/4 c. mirin or simple syrup shopping list
How to make it
- For the Cucumber:
- Combine everything except for the salt and cucumbers in a mixing bowl. Whisk the ingredients togther until they are well incorporated. Add to the cucumber making sure that the cucumber is submerged. Refrigerate for at least two hours then drain well.
- For the Ponzu Aioli:
- Fold in ponzu sauce to taste. Reserve.
- For the Yuzu Vinaigrette:
- Combine all of the ingredients into a squeeze bottle. Shake to mix. Re-shake to emulsify before adding to tuna. Season to taste with salt and reserve.
- For the Tartare:
- Place tuna in the freezer for about 15-20 minutes or until it firms slightly. This will make it easier to cut. Once diced, combine all the ingredients, season with salt, add enough vinaigrette to coat, and mix well. Place tartare atop the pickled cucumber and dress tartare with the ikura and micro shiso.
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