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2 egg yolks
1 tablespoon grated fresh ginger
1 clove garlic, finely chopped
1 tablespoon Japanese hot mustard
1 oz mirin
1 oz soy sauce
1/2 cup rice vinegar
6 oz peanut oil
2 oz sesame oil
1 1/2 lb sashimi-grade tuna, diced to 1/8-inch
4 shallots, finely chopped
salt & pepper
4 oz finely chopped chives
In a food processor, blend the egg, ginger, garlic, mustard, mirin and soy
sauce. Add the vinegar and mix. Slowly drizzle in the peanut oil and sesame oil
until just blended. (Can be made ahead and refrigerated.)
In a bowl, mix the tuna and shallots, and spice with salt and pepper. Coat mix
with dressing from food processor, letting excess dressing drain off.
Can serve 8 as an appetizer, with 8 slices white bread, crust removed, toasted
and cut into triangle quarters. Alternatively, it can be served on water
crackers, making 60 hors d'oeuvres pieces. Either way, garnish with the chopped
chives.
Tuna Tartare