Recipe: 3 Ways with Tuna
SPICY TUNA ON CRISPY RICE
So delicious, you might want to double the recipe!
200g sushi rice
80g sashimi grade tuna
½ tsp salt
1 tsp masago (capelin roe)
2 ½ tsp shichimi spice
1 heaped tsp potato starch
2 tsp spring onions, finely chopped
½ tsp jalapenos, finely chopped
100ml rice vinegar
80ml soy sauce
2 tbsp sriracha
1 Rinse the uncooked sushi rice until the water runs clear. Cook the rice as per package instructions.
2 Once cooked, mix the rice with salt and vinegar.
3 Firmly press the sushi rice or roll tightly and segment into small rectangles. Set aside.
4 Dice the tuna into small pieces and chop finely. Place in a bowl.
5 Add the mayonnaise, spring onions, srichara, masago and shichimi spice. Mix to combine and taste.
Set aside in the refrigerator while you fry the sushi rice.
6 Coat the rectangles of rice in the potato starch and then deep fry until brown and crispy.
7 When the rectangles of rice have cooled slightly, spoon on the tuna mixture and garnish with spring onions before serving.
Tuna and Foie Gras Carpaccio
This is a stunning plate of complete decadence
50g sashimi grade tuna
40g foie gras
1 tsp garlic salt
2 tsp soy sauce
1 clove garlic, thinly sliced
1 scant tsp black volcanic salt
½ tsp spring onions
½ tsp chopped jalapenos
40g lemon wedges, grilled
½ tsp chives
1 ½ tsp black pepper
A pinch of micro shiso (micro herbs)
A sprinkling of edible flowers, optional
1 Thinly slice the tuna, and flatten, carpaccio style on a flat plate.
2 Sear the foie gras with garlic salt and sweet soy
3 Place the cooked foie gras in the centre of the plate and surround with thinly sliced sashimi grade tuna.
4 Sprinkle over the chives, sliced garlic and black volcanic salt.
5 Garnish the dish with micro shiso greens surrounding the exterior of the carpaccio and finish with the grilled lemon wedges and edible flowers if desired.
A perfectly balanced starter for a steak dinner or a yummy snack pot to share at your next girlie soirée!
110g blue fin tuna, minced
28g red onion, finely chopped
1 tsp fresh chives, finely chopped
½ tsp yuzu tobiko (flying fish roe)
60g gyoza wrappers, cut into triangles and deep-fried to create chips
50ml Aojiso dressing (found in the Asian section at the supermarket)
1 ½ tbsp truffle oil
2 tsp yuzu juice
1 Cut the tuna into ½ cm diced pieces and place in a large bowl.
2 In a separate bowl, combine the red onion, Aojiso dressing, truffle oil and yuzu juice. Mix carefully with the diced tuna to combine.
3 Garnish with the chives and yuzu tobiko.
4 Enjoy and scoop up with a side of crispy wonton chips.