and Tuna Tartare with Spicy Lemon-Ginger Vinaigrette and
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
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
- 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
Ponzu Mayonnaise (optional):
- 1/2 teaspoon ponzu sauce
- 2 Tablespoons mayonnaise
- 1 Tablespoon wasabi tobiko caviar
- 1 Tablespoon extra virgin olive oil
- 6 ounces sashimi grade tuna fillet, cut into 1/4-inch
- 6 ounces sashimi grade salmon fillet, cut into 1/2-inch
- 1 teaspoon red onion, finely chopped
- 2 teaspoons fresh chives, minced
- 3 tablespoons tomato
- 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
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
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.