Asian Tuna Tartare
September 1, 2015
- 1/4 cup corn oil
- 2 tsps grated fresh ginger
- 1 lb sushi-grade tuna
- 1/4 cup finely chopped cilantro
- 1 tsp minced jalapeño
- 1 1/2 tsps wasabi powder
- 1 tsp toasted sesame seeds
- 1 tbsp finely chopped scallion
- 1 1/2 tbsps lemon juice, plus half a lemon
- Sea salt and freshly ground pepper
- 1 tomato—peeled, seeded and cut into 1/8-inch dice
- 20 best-quality potato chips
- In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
- With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
- Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
- Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.