Fusion tuna tartar
It was a while my fiancee was asking for some tuna and today we saw a nice piece of (unfortunately farmed) tuna. Quickly, we decided to do something with it. We had some ginger, soy sauce and lots of basil. Thus, I went for a twist in the classic oriental flavours of soy sauce and ginger. Please note I really like the crunchy ginger bite. If you don't, use grated fresh giger instead.
Serves: 2 as main course or 4 as a starter
FlexiPoints: 3 or 1.5
Suggested wine: ... German riesling from the Mosel area !!! Nice, light and refreshing!
Ingredients:
- 300g tuna (possibly from the belly of the fish)
- 2 tbsp (fruity) olive oil
- 20g (unpeeled) ginger
- 10 small green basil leaves
- 1 tbsp japanese soysauce
- Salt as needed
How-to:
1. Chop the tuna in small irregular cubes.
2. Peel the ginger and cut it in a small julienne
3. Mix together the tuna, oil, soya sauce, ginger and some salt. Stir well and let marinate for 20’.
4. Rinse the basil leaves and let them dry. Break them by hand in irregular pieces and add them to the tuna marinate.
4. Serve immediately using a decoration mould to give it a nice shape.
Serves: 2 as main course or 4 as a starter
FlexiPoints: 3 or 1.5
Suggested wine: ... German riesling from the Mosel area !!! Nice, light and refreshing!
Ingredients:
- 300g tuna (possibly from the belly of the fish)
- 2 tbsp (fruity) olive oil
- 20g (unpeeled) ginger
- 10 small green basil leaves
- 1 tbsp japanese soysauce
- Salt as needed
How-to:
1. Chop the tuna in small irregular cubes.
2. Peel the ginger and cut it in a small julienne
3. Mix together the tuna, oil, soya sauce, ginger and some salt. Stir well and let marinate for 20’.
4. Rinse the basil leaves and let them dry. Break them by hand in irregular pieces and add them to the tuna marinate.
4. Serve immediately using a decoration mould to give it a nice shape.
posted by The Food Traveller at 1:09 PM
2 Comments:
Hi Francesco - I'm still scared of eating fish raw here but should give it a try as your tuna looks really good. Love the idea of chopping the ginger julienne rather than grated.
Hi Keiko - you should not be too worried with tuna. Tuna is the only fish that is really safe to eat raw. Others (including salmon) should be frozen sligthly before eating raw to purify them ... still I will never freeze my oysters before eating them!
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