| Yield: 1
serving
Ingredients:
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
Method:
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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