Tuna Tartare with Ginger Oil, Wasabi, and Sesame Seeds

 

Borrowed from Food and Wine

https://www.foodandwine.com/recipes/asian-tuna-tartare

4 Servings

Ingredients

• 1/4 cup corn oil

• 2 teaspoons grated fresh ginger

• 1 pound sushi-grade tuna

• 1/4 cup finely chopped cilantro, divided

• 1 teaspoon minced jalapeño

• 1 1/2 teaspoons wasabi powder

• 1 teaspoon toasted sesame seeds

• 1 tablespoon finely chopped scallion

• 1 1/2 tablespoons lemon juice, plus half a lemon for garnish

• Sea salt

• Freshly ground black pepper

• 1 tomato, peeled, seeded, and cut into 1/8-inch dice

• 20 best-quality potato chips

Directions

1. 

   Maxwell Cozzi

   Ingredients.

2. 

   Maxwell Cozzi

   In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours.

3. 

   Maxwell Cozzi

   Strain the oil.

4. 

   Maxwell Cozzi

   With a very sharp knife, cut the tuna into 1/8-inch dice.

5. 

   Maxwell Cozzi

   In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. Mix gently and season with salt and pepper.

6. 

   Maxwell Cozzi

   Stand a 1 1/2-inch-tall by 2 1/4-inch-round mold or biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.

7. 

   Maxwell Cozzi

   Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro, and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.
8.