Tartare of Tuna

Name: Tartare of Tuna
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Sashimi grade Tuna; 1/3 cup Soy sauce; 1 tbsp Minced garlic; 1 tbsp Minced ginger; 1/4 bunch Minced cilantro; 1 cup Short grain white rice; 1 1/2 cup Water; 3/4 cup Whole milk; 1 tbsp Rice wine vinegar; 1 Salt; 4 cup Tightly packed shiso leaves; 1/2 cup Raw pistachios; 2 tbsp Miso paste; 1 clove Minced garlic; 1 large Lemon juiced and zested; 1/2 cup Extra virgin olive oil; 1/4 cup Rice bran oil; 2 tbsp Toasted and ground Szechuan peppercorn

Ian Blake Donaldson @cook_2832341

Tartare of Tuna

Ian Blake Donaldson @cook_2832341

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Ingredients

1 hour

6 servings

1 lbSashimi grade Tuna
Marinade
1/3 cupSoy sauce
1 tbspMinced garlic
1 tbspMinced ginger
1/4 bunchMinced cilantro
Rice Cake
1 cupShort grain white rice
1 1/2 cupWater
3/4 cupWhole milk
1 tbspRice wine vinegar
1Salt
Japanese Pesto
4 cupTightly packed shiso leaves
1/2 cupRaw pistachios
2 tbspMiso paste
1 cloveMinced garlic
1 largeLemon juiced and zested
1/2 cupExtra virgin olive oil
1/4 cupRice bran oil
Szechuan Powder
2 tbspToasted and ground Szechuan peppercorn

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Steps

1 hour

1

Chop the tuna to almost a paste consistency
2

Marinate tuna in sauce for 1 hour in refrigerator
3

Strain and rinse rice then simmer with water and salt until most has evaporated then add milk. Continue simmer until rice is tender. Remove from heat and stir in vinegar then cool
4

Add all pesto ingredients except extra virgin olive oil into a blender then slowly mix in olive oil to emulsify until pesto consistency
5

Once rice is cool place rice cake on plate with tuna covering it, then garnish with chive flowers and micro basil smear pesto on the side
6

Dust Szechuan powder over plate