adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna tartare with pickled cucumber
Tuna tartare with pickled cucumber
0 Likes
Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Create a quick and flavorful dish by pairing sweet and savory pickles with fresh tuna sashimi.
Ingredients:
  • 1 Lebanese cucumber, peeled, seeds removed, cut into 1cm pieces
  • 60ml sushi vinegar
  • 20.00 ml finely chopped ginger
  • 10.00 gm caster sugar
  • 1 tsp wasabi paste (see note)
  • 24.00 gm black sesame seeds (see note)
  • 24.00 gm white sesame seeds
  • 4 wonton wrappers (see note)
  • Sunflower oil, to deep fry
  • 250g sashimi-grade tuna (see note), cut into 1cm pieces
  • 1 radish, cut into 1cm pieces
  • Micro herbs (see note) or coriander, to garnish
  • Extra virgin olive oil, to drizzle
Instructions:
  • Mix together the cucumber, vinegar, ginger, sugar, wasabi, and 1 teaspoon of salt until well combined. Cover and refrigerate for 30 minutes.
  • Combine 1 tablespoon each of black and white sesame seeds on a plate. Lightly brush one side of each wonton wrapper with water, then press into seeds to coat, creating a beautiful sesame crust.
  • Heat a large pan or wok with oil to 180°C (test with a cube of bread turning golden in 30 seconds). Gently place each wonton wrapper, seed-side down, in the oil and fry for 15 seconds until crispy and golden. Use a slotted spoon to remove, let excess oil drain on paper towel, and set aside. Repeat with remaining wonton wrappers.
  • Toast the remaining seeds in a dry frypan over medium heat for 1-2 minutes, then allow them to cool.
  • Drain the cucumbers and save 1/4 cup (60ml) of the liquid. Combine the cucumbers with tuna, radish, and the reserved liquid.
  • Place an 8cm ring mould on a plate and elegantly fill it with a quarter of the delightful tuna mixture, applying a gentle amount of pressure. Carefully lift the mould to reveal a perfect tuna tower, and repeat this process for the remaining portions.
  • Crush wontons into pieces and layer them over the tuna. Sprinkle with fresh herbs and toasted seeds. Finish with a drizzle of oil before serving.

Similar Recipes