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koji terano
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September 2003 WASHINGTON, D.C.
Tuna Tartare
Chef Koji Terano of Sushi-Ko — Washington, D.C.
Adapted by StarChefs

Yield: 1 serving


    For Tuna Tartare
  • 4 ounces sashimi grade tuna
  • ¼ cup Fuji apple, peeled & diced
  • ½ teaspoon Goma (sesame seeds)
  • ¼ teaspoon Tobiko (smelt roe)
  • Micro greens
  • Quail egg yolk

  • For Sauce
  • 2 Tablespoons soy sauce
  • 1 Tablespoon vegetable oil
  • ½ teaspoon cayenne
  • 2 ounces white Miso paste
  • ½ teaspoon sweet sake
  • 1 Tablespoon honey


Prepare the Sauce:
In a mixing bowl, combine all ingredients. Mix well by hand. Set aside until needed.

Prepare the Tuna:
Cut 3 ounces of tuna into small cubes. Coarsely chop the remaining 1 ounce of tuna.

To serve:
Place a mixture of the micro greens on a small plate. In a mixing bowl, combine ½ of the sauce with the tuna. Toss gently to coat the tuna with the sauce. Add the apple and mix gently. The remaining sauce may be added, to taste. With a mold or by hand, arrange the tuna on top of the greens. Top the tuna tartare with the Tobiko. Place the Quail egg yolk on top of the Tobiko. Sprinkle the plate with the sesame seeds.

Wine Pairing:

1999 Michel Lafarge Volnay "Chateau de Ducs" 1er Cru

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