Spiced Tuna Tartare

Name: Spiced Tuna Tartare
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 2 1/2 tablespoons rice vinegar; 1 tablespoon extra-virgin olive oil; 1/2 tablespoon toasted sesame oil; 2 teaspoons prepared Korean mustard (gyeoja) or English mustard; 1 teaspoon superfine sugar; Kosher salt or sea salt and freshly ground black pepper; 8 ounces/226 grams sashimi-quality tuna, diced; Heaping 1/3 cup/75 grams finely diced seedless cucumber; 2 tablespoons thinly sliced scallions or chives; 2 tablespoons finely chopped shallots; 4 teaspoons toasted sesame oil; 2 teaspoons black sesame seeds, plus for serving; 2 teaspoons roasted sesame seeds, plus for serving; 2 perilla leaves (ggaennip), chopped, plus 1 leaf, julienned, for serving; Pinch kosher salt or sea salt

Getting reviews...

This isn't the spicy tuna you find in most sushi joints. Instead of using the ubiquitous Sriracha-mayo combo, I season the tartare with my Spicy Korean Mustard Vinaigrette. The result is lighter and more vibrant and clean tasting. It also goes very well with lotus root chips: you can either spoon a little on the delicate chips or serve the chips on the side. As always, when consuming raw fish, make sure it's fresh and of the highest quality.

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 2 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 2 servings

Ingredients

Spicy Korean Mustard Vinaigrette:

2 1/2 tablespoons rice vinegar

1 tablespoon extra-virgin olive oil

1/2 tablespoon toasted sesame oil

2 teaspoons prepared Korean mustard (gyeoja) or English mustard

1 teaspoon superfine sugar

Kosher salt or sea salt and freshly ground black pepper

Tuna Tartare:

8 ounces/226 grams sashimi-quality tuna, diced

Heaping 1/3 cup/75 grams finely diced seedless cucumber

2 tablespoons thinly sliced scallions or chives

2 tablespoons finely chopped shallots

4 teaspoons toasted sesame oil

2 teaspoons black sesame seeds, plus for serving

2 teaspoons roasted sesame seeds, plus for serving

2 perilla leaves (ggaennip), chopped, plus 1 leaf, julienned, for serving

Pinch kosher salt or sea salt

Directions

For the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, sesame oil, mustard, sugar and some salt and pepper. Whisk until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately. (Makes about 5 tablespoons.)
For the tartare: In a medium bowl, gently toss together the tuna, cucumbers, scallions, shallots, sesame oil, black sesame seeds, roasted sesame seeds, 2 perilla leaves and 2 tablespoons of the vinaigrette. Season with salt.
Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.
Serve immediately.