Tartare of Pacific Tuna

Tartare of Pacific Tuna

Ingredients (Serves 1)

• 60 g tuna
• 7 mL chopped chives
• 5 mL chopped shallots
• 7 mL lime juice
• 15 mL extra virgin olive oil
• lobster oil
• salt & freshly ground pepper, to taste
• 3 whole chives, for garnish

Deep Fried Nori Seaweed

• 3 pieces nori seaweed

Soya and Wasabi Sauce

• 75 mL soya sauce
• 2 mL honey
• 2 mL dried wasabi mustard

Tuna

Cut the tuna into small 1/3 cm cubes.

Mix together chopped chives, shallots, lime and oils.

Add the cubed tuna and mix well over an iced bowl. Add seasoning and let rest 1 minute.

Garnish with chives and serve with deep fried nori seaweed and Soya and Wasabi Sauce.

Deep Fried Nori Seaweed

To deep fry nori seaweed, cut into desired shape.

Put under running water for 2 seconds and then put into the deep fryer at 150º C. Be very careful as water may cause oil to spit. Cook for 1 minute and turn over.

Remove from deep fryer and place on a clean paper towel to absorb excess oil.

Soy and Wasabi Sauce

Mix soya sauce with honey.

Put the dried wasabi mustard in a bowl, then add the soya sauce and honey.

Mix together well.

Courtesy of Chris Mills - Diva At The Met, Vancouver, B.C.