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| Hand-Cut Tuna Tartar with Wasabi Vinaigrette |
| 4 Servings |
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| Ingredients |
1 lb Bluefin Tuna (best quality)
1/2 European Cucumber (peeled, seeded and diced)
1 T Chives, chopped
1 T Wasabi Tubiko Caviar |
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| Ingredients For Herb Salad |
Mache Lettuce
Micro Radish
Snow Pea Sprouts |
| Wasabi Vinaigrette |
2 oz Wasabi Powder
1 t Garlic Powder
3 oz Sugar
2 oz Soy Sauce
3 oz Rice Wine Vinegar
1 t Salt
1 C Grapeseed Oil
Salt and Pepper (to taste) |
| Method |
| Mix the first six vinaigrette ingredients together and slowly add oil.
In a large mixing bowl, mix together tuna, cucumbers, chives, tobiku, salt and pepper and 1 tablespoon of Wasabi Vinaigrette.
Set aside.
Toss herb salad in remaining vinaigrette and distribute equally onto four salad plates.
Using a ring mold, shape 4 ounces of tuna mixture and place on top of each salad.
Drizzle vinaigrette around each plate and garnish with crackers. |
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