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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  • dandelion 11 years ago
    If I can find all the ingredients here in Nebraska it will be a wonder. But I am going to give this recipe a try.
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