Tokyo Tuna Tartare – A Detailed recipe cooking. 
Time: 1 hour. Difficulty: Easy Servings: 4 servings as a snack capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr peeled and diced akhi tuna highest quality
- 10 finely chopped stalks of green onions (white and light green parts)
- 1 tbsp. peeled and diced cucumber
- Sea salt and ground black pepper
- 3 tbsp. l soy sauce
- 3 tbsp. l rice wine vinegar
- 1 tbsp. l finely grated ginger
- 1 chopped clove of very fresh garlic
- 3 tbsp. l ginger oil (see tip)
- 1 pack roasted nori sheets
- 1/2 tbsp. toasted sesame seeds
Recipes with similar ingredients: tuna, green onions, garlic, ginger root, cucumbers, soy sauce, rice vinegar, sea seaweed, nori, sesame
Recipe preparation:
- Mix well chilled tuna with green onions, cucumbers, as well as a small amount of sea salt and ground black pepper. In another bowl, mix soy sauce, rice wine vinegar, ginger, garlic and ginger oil, good whisk. Add to the fish mixture and mix to make the ingredients were covered with dressing.
- Cut 4 cm circles from nori sheets and a teaspoon lay the tartar mixture in a slide in circles. Sprinkle with sesame seeds and serve immediately. Or you can serve them on an ice plate, covered with lettuce, sprinkled with pickled sea seaweed and sesame seeds as a snack. Tip: For ginger oil, mix in a small saucepan A large number of purifications of ginger and canola oil. Slightly warm up, about 3-5 minutes. over medium heat then remove from fire. Let it brew for a couple of hours (or up to 1 day) and strain.
