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  hiro sone
        lissa doumani


Salmon and Tuna Tartare with Spicy Lemon-Ginger Vinaigrette and Sesame Tuiles

Reprinted with permission from Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani. Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright 2000.
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs

Use only absolutely fresh sashimi-grade fish, since it is served raw, and don't add the vinaigrette until the last minute because the acid in the vinaigrette will "cook" the fish, turning it opaque and milky-colored. Tobiko caviar-especially the wasabi-flavored kind-can be hard to find, but it's worth looking for. Its crunchy texture makes a perfect contrast to the soft, silky tartare. Sambal chili is an Indonesian or Malaysian hot chili paste available in Asian markets.

Suggested Wine Pairing: Try a sparkling wine that's crisp and well balanced with acid and citrus tones. We suggest Schramsberg Blanc de Blancs.

Yield: 6 servings

Sesame Tuiles:

  • 2 Tablespoons sesame seeds
  • 1/4 teaspoon sugar
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1 egg white
  • 2 teaspoons cornstarch
  • 4 wonton wrappers
  • Vegetable oil for deep-frying

Spicy Lemon-Ginger Vinaigrette:

  • 2 Tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons rice vinegar
  • 1 Tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon sambal chili
  • 1/8 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon grated garlic
  • 1 Tablespoon plus 1 teaspoon Asian (toasted) sesame oil

Ponzu Mayonnaise (optional):

  • 1/2 teaspoon ponzu sauce
  • 2 Tablespoons mayonnaise

Tobiko Oil:

  • 1 Tablespoon wasabi tobiko caviar
  • 1 Tablespoon extra virgin olive oil


  • 6 ounces sashimi grade tuna fillet, cut into 1/4-inch dice
  • 6 ounces sashimi grade salmon fillet, cut into 1/2-inch dice
  • 1 teaspoon red onion, finely chopped
  • 2 teaspoons fresh chives, minced
  • 3 tablespoons tomato concassée
  • 4 teaspoons wasabi tobiko (optional)
  • 1 cup upland cress or daikon sprouts, rinsed and drained, for garnish

To make the tuiles, combine the sesame seeds, sugar, salt, and cayenne in a shallow bowl. In a small bowl, whisk together the egg white and cornstarch. Thinly brush one side of each wrapper with the egg white mixture. Press the wrappers, brushed side down, on the sesame mixture. Heat 1 inch of oil in a deep, heavy pot to 310°. Deep-fry the wrappers for about 2 minutes per side, until golden brown. Using a wire-mesh skimmer or slotted metal spoon, transfer to paper towels to drain.

To make the vinaigrette, whisk together all the ingredients in a small bowl. Set aside.

To make the mayonnaise, whisk together the ponzu and mayonnaise in a small bowl, and set aside.

To make the tobiko oil, whisk together the wasabi tobiko and extra virgin olive oil in a small bowl, and set aside.

To make the tartare, just before serving, combine all the ingredients in a medium bowl. Add the vinaigrette and mix well.

To serve, place a 3-inch-diameter, 1 ¼ inch-high ring mold in the center of a chilled plate and fill with the tartare. Press down lightly. Carefully remove the ring and repeat with the remaining tartare. Divide the upland cress into 6 tumbleweed-shaped balls and put one on top of each circle of tartare. Drizzle the mayonnaise around the tartare. Drizzle the tobiko oil around the mayonnaise. Place a tuile next to each tartare.