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Neil Perry: Korean-style tuna tartare

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsFluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 360 gm piece of yellowfin tuna fillet, cut into 5mm x

  2. 2cm fingers

  3. 160 gm Chinese cabbage, finely shredded

  4. 1 small carrot, cut into julienne

  5. 2 green onions, cut into julienne

  6. 1 cup (firmly packed) coriander sprigs

  7. 20 gm pine nuts, toasted

  8. 1 tbsp toasted sesame seeds

  9. 6 egg yolks from

  10. 55gm eggs

  11. 2 cloves of garlic, finely grated

  12. 3 cm piece of ginger, finely grated

  13. 80 ml (1/3 cup) sesame oil

  14. 1 1/2 tbsp Japanese soy sauce (shoyu)

  15. 1 tbsp Chinese sesame paste (see note)

  16. 3 1/2 tsp rice wine vinegar

  17. 3 1/2 tsp caster sugar

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 20 mins For sesame dressing, process ingredients in a blender until smooth. Season to taste with sea salt and freshly ground white pepper. Makes about 2/3 cup.

  2. Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.

  3. Divide mixture into 6, and using a 6cm-diameter ring as a mould, shape each into a cylinder. Indent centre and place a yolk in each indent. Scatter with remaining sesame seeds, finish with a grind of pepper and serve.

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