Gorgeous fragrant aromatically flavoured sashimi grade tuna tartare, a dash of sweet shaoxing wine is balanced with a splosh of sour rice wine vinegar and then a touch of richness from a drizzle of sesame oil makes this a really moorish dish, finished off with a smattering of finely diced sliced spring onions, scallions and fresh hot chilli.
Prep time 10 minutes
Ingredients
(Serves 2)
200-300g slice of sashimi grade tuna
(this is important due to parasite safety)
1 fresh chilli de-seeded finely chopped
1 spring onion scallion finely sliced
8 large green salad leaves
The Marinade
50ml shaoxing wine
40ml brown or white rice wine vinegar
5ml sesame oil
(This can be tinkered with to suit your own sweet and sour tastes)
Sides
2 pea sizes of wasabi
50g sushi pink ginger
50ml light soy sauce
A simple and easy dish to prepare, take your tuna and with a sharp knife very thinly slice keeping all the slices together, turn the whole piece of sliced tuna ninety degrees and finely slice again, do this twice more and you will have a lovely finely chopped tuna tartare.
Place the tuna in a bowl and pour over all the marinade ingredients and stir in, leave to marinate for an hour or so or up to eight hours max in the fridge, bring out of the fridge one hour before serving to allow the tuna to slightly warm up towards room temperature.
Serve sprinkled with the spring onion and chilli along with the large green salad leaves that you can use as your edible plate and wraps and sides of pickled ginger, wasabi and light soy sauce.
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