Tuna tartare is a famous dish, invented by chef Shigefumi Tachibe.
How tuna tartare recipes came, is so interesting…….One night in 1984, five guests came and they wanted beef tartare but one of them said I don’t want beef.
So, chef, Shigefumi Tachibe had tried this recipe. he added this recipe that was, avocado, lemon juice, peppercorn, capers chives, tarragon, salt, and pepper.
It is one of the most classical recipes and most popular zakuski victuals of the continent of the country. All over people are probing for a tartare recipe from books, the internet, and their friends.
For the recipe of tuna, you can utilize tuna fish smoked or whole fish. In fresh tuna fish, you require to be conscientious when you are going to wash and clean the fish.
TUNA TARTARE RECIPE
Fresh tuna, and avocado season with dark soya, and teriyaki sauce
4
servings25
minutes0
minutes300
kcal45
minutesIngredients
8.5 oz Fresh Tuna Steak
2 tbsp Olive oil (extra virgin)
2 no Avocado
2 tbsp White onion (chopped)
4 no egg (only for sunnyside)
2 tbsp Dark soya
2 tbsp Lemon juice
1 tbsp Chopped jalapeno
1/2 cup Teriyaki sauce
Lemon zest
Salt/crushed pepper as required
Directions
- Make small dices tuna fish, and keep in a large mixing bowl. Scoop out the avocado pulp from the shell and cut dice like tuna, keep another bowl.
- Bring one large mixing bowl, combine with olive oil, lemon zest. soya sauce, salt, pepper, chopped jalapeno, and lemon juice.
- Pour the mixture over the tuna and mix it well. And keep in the refrigerator for 1 hour, for which it will give the best result.
- Prepare poached egg, and keep aside.
- Take a serving bowl and place mould on it, first put avocado dice by the spoon and press it, then put tuna mixture and press tightly by the spoon. Then pour the teriyaki sauce on the side of the mould.
- Remove mould gently and place one poached egg on top of the tuna mixture and garnish with toasted sesame seed.
