i have made this dish forever and its a hot tip. its flash, its sexy and its a salad. sexy tuna, who would believe it…i serve it in glasses as its really gorgeous to see the colours, or as a tall shape on a plate. it is a perfect dish as a starter or even a canapé walking around.
my crisp of choice to serve with it, is a fried triangle of corn tortilla that salted. it suits the sweetness of the pickled ginger. a sort of sweet and sour thing.
tuna tartare with pink ginger, wasabi and lime flavours
so clean, so sharp, so easy, so fast, so crisp, so sexy….
2 cups of tuna belly, 1 handful coriander root, 1 handful baby mint leaves, 1 tablespoon water chesnuts, 1 handful bean sprouts, 1 tablespoons pink japanese ginger, 1 desert spoon shallots
1/2 cup extra virgin olive oil, 1 tablespoon ginger liquid, 1 desert spoon wasabi (i like it hot), a splash of sesame oil, the juice of 1 lime and the grated zest of 1/2 lime. (i like to add red chilli here but it depends on yr palate) go nutsso…….
gently toss everything together and serve in a cup or in a pile on the plate. i like i said serve these with deep fried tortilla pieces. yum.
not: add some chopped cucumber skin and nuts and seeds for extra crunch………