Asian Tuna Tartare
1/4 cup paleo oil [like macadamia oil]
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeņo
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato: peeled, seeded and cut into 1/8-inch dice
In a bowl, combine the corn oil and ginger and let stand at room
temperature for at least 2 hours. Strain the oil.
With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl,
combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the
cilantro and the jalapeņo, wasabi, sesame seeds, scallion and lemon juice.
Mix gently and season with salt and pepper.
Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in
the center of a salad plate. Fill the mold with tuna tartare, pressing
gently. Lift off the mold. Repeat with the remaining tartare.
Drizzle the remaining ginger oil around each tartare and sprinkle with the
tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice.
From: Food & Wine: Inspiration Served Daily
Bert Folsom / 123RF Stock Photo 12381693