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Recipe: Asian Albacore Tuna Tartar

Minami’s slow roasted beet salad with yuzu crème fraîche tastes even better with a serving of Asian Albacore tuna tartar on the side. Here’s the how to.   Asian Albacore Tuna Tartar serves 2 Cut 100 g of Albacore Tuna into 2 cm cube Cut 2 tbsp of baby cucumber into 2 cm cubes Cut 1 tbsp of red onion into 2 cm cubes Cut 1 tbsp of celery into 2 cm cubes Cut 1 tbsp of wakame (edible seaweed) into 2 cm cubes

By Alexandra Barrow /

Tuna tartar | BCBusiness

Minami’s slow roasted beet salad with yuzu crème fraîche tastes even better with a serving of Asian Albacore tuna tartar on the side. Here’s the how to.

 

Asian Albacore Tuna Tartar

serves 2

Cut 100 g of Albacore Tuna into 2 cm cube
Cut 2 tbsp of baby cucumber into 2 cm cubes
Cut 1 tbsp of red onion into 2 cm cubes
Cut 1 tbsp of celery into 2 cm cubes
Cut 1 tbsp of wakame (edible seaweed) into 2 cm cubes
Cut 1/4 of an avocado into 2 cm cubes

Spicy Sesame Sauce

2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sugar
1 tbsp toasted sesame seeds
1 tsp chili paste

Crispy Lotus Root Chips

20 slices of lotus root
Peel the lotus root and then cut into 1/8-inch pieces
Fry in canola oil at 250° until golden brown
 
Mix all ingredients together and garnish with lotus root chips.