Yellowfin Tuna Tartare
Spiced up with chile and ginger this is a great introduction to Sashimi."We found this a tad bland and the sesame seeds wouldn't stick to the wontons :-( Next time I will add more chili and I think I'll brush the wonton with oil rather than spraying. Thanks for the recipe and the great photo which looked just like the dish!" - susanjm
Yield: 24 Ready in 45 minutes
25 people trying soon
|1 cupcilantro; minced|
|3/4 cupgreen onions; fine sliced|
|1/2 cupred onion; minced|
|1/2 cupfresh ginger; peeled, minced|
|1/4 teaspoonchili oil|
|1 tablespoonSesame oil|
|1 teaspoonSoy sauce|
|2/3 poundsushi grade yellowfin tuna; diced|
|1 TablespoonSesame seeds|
|1 cupradish sprouts|
|2 tablespoonstobiko caviar; optional|
|1/4 cupCarrot; finely diced|
Yellowfin Tuna Tartare Preparation
Toss the cilantro through soy sauce together.
Fold in the tuna. Chill.
Cut the wrapper in half on the diagonal. Spread on a baking sheet. Spray lightly with pan spray. Sprinkle with sesame seeds. Bake at 350 degrees until crisp and golden. Cool.
To serve put a small mounds of tuna on triangles. Top with a few sprouts and a sprinkle of tobiko or carrot for color.
Recipe by: Chef Terry Conlan,
Lake Austin Spa & Resort
1705 S. Quinlan Park Road
Austin, TX 78732
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