Tuna Tartare

By pattie_d

Ingredients

• 1 pound sushi grade tuna, very fresh
• 1/2 cup red onion, diced small
• 1/2 cup cucumber, peeled, seeded, and diced small
• 2 green onions, whites only, thinly sliced
• 1/4 cup ogo seaweed, chopped
• 1 tablespoon sesame seeds
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Optional garnishes: 1 boiled lotus root, corn shoots, chives, microgreens
Cut the tuna into small dice. Gently stir in red onion, cucumber, green
onion, seaweed, sesame seeds, sesame oil, olive oil, and soy sauce. Mix
until well combined, and refrigerate for 20 minutes.

Spoon tuna mixture into chilled serving glasses and garnish if desired
with fried lotus roots (see below), corn shoots, a sprinkle of sesame
seeds, 3 chives, and a teaspoon of microgreens.

Fried lotus root:
Heat about an inch of vegetable oil in a pan. Cut the lotus root crosswise into thin discs. Plunge into hot oil, and let fry until golden brown, 30 seconds. Drain on paper towels.