Yellowfin Tuna Tartare

with ginger, shallot & soy mayonnaise

Yellowfin Tuna Tartare

with ginger, shallot & soy mayonnaise
Method
Serves 6

Pound the shallot, ginger and sugar in a mortar and pestle.

Over the stove, heat peanut oil until it reaches 100°C and pour over shallot, ginger and sugar mix until a paste consistency forms. Allow to cool.

Once cooled, dice tuna to 1cm cubes and coat lightly with chilled ginger and shallot paste.

Add the sliced chives and season lightly with soy and roughly one teaspoon of lime juice, adjusting the measurements to taste.

In a separate bowl, mix Japanese mayonnaise with the fine zest and juice of 1 lime and a teaspoon of soy to taste.

To Serve

Serve the tartare in a bowl over crushed ice, garnished with lotus chips, coriander, fresh lime cheeks and finger lime. Place the soy aioli on the side and serve with cos leaves.

The tartare should be spooned onto the cos and eaten with the aioli and a squeeze of lime juice to taste.

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