Thursday, November 25, 2010

Spicy Tuna Tartar (Maki Sushi)

As our Japanese sale just started this week, we wanted to spice things up with something we learned from France this past April and incorporating most of the ingredients we have in store!

Tuna Tartar but a little kick using sesame chili oil ;)


1 package frozen Fat Belly Maguro (tuna)
3 tbsp olive oil
Sirachi sauce
3 stalks green onions
pinch salt
LaYu sesame chilli oil
masago (japanese caviar)
4 ripe avocado
half a lime
fried shallots

round or square mould

1. Let the maguro thaw for 20 mins, the trick is to have it still frozen in order to cut the tuna into 1/2 inch slices. After slicing it, chop it up into mini cubes.
2. Add 3 tbsp olive oil, so the tuna doesn't oxidate and turn brown or grey... Add a pinch of salt. Add sirachi sauce -- depending how spicy you want it to be ;)

3. Scoop out the avocado and diced it into mini cubes.
4. Squeeze the lime juice directly onto the diced avocado and mix slightly.
5. Fold in finely chopped green onions.

Use the plate you want to set your tuna tartar on. Use a mould like this one
6. Set the mould onto the plate. There should be two layers. I like to layer it with the avocado on the bottom and then the tuna on top.
7. Dish in about 2 tbsp of avocado mix into the mould and press it firm so it sets so it doesn't fall apart when you lift the mould up.
8. Dish in 2 tbsp of the maguro mix into the mould and press it firm so it sets and doesn't fall apart when you life the mould up.
8. Lift the mould up. It should be round shapes of avocodo on the bottom and tuna on top.

Now, we will decorate it the other ingredients...

9. Squirt about 3 drops of chilli oil onto of the tuna
10. Top off with masago onto of the tuna
11. Place fried shallots on top
12. Drizzle chilli oil around plate

Voila... a great Fusion appetizer made from all ingredients at the Asian Supermarket.
Come and shop the world!

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