Yield: 4 servings
|¾ pounds||Ahi; #1 grade, cleaned, diced fine|
|10||Scallions; white and light green, finely minced|
|1 cup||Peeled; finely-diced European or Japanese|
|Sea salt; to taste|
|Freshly-ground black pepper; to taste|
|3 tablespoons||Soy sauce|
|3 tablespoons||Rice wine vinegar|
|1 tablespoon||Finely-grated ginger|
|1||Fresh garlic clove; minced|
|3 tablespoons||Ginger Oil; see * Note|
|1 pack||Toasted nori|
|½ cup||Toasted sesame seeds|
* Note: To make Ginger Oil, combine lots of ginger scraps and canola oil in a small saucepan. Heat oil slightly, about 3 to 5 minutes over medium heat, then remove from the heat. Let steep for a couple of hours or up to a day, and strain.
Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly-ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well. Cut the nori into 1½-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately.
Alternatively it can be served on an ice-cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A16 broadcast 10-07-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.