Photo: Iain Bagwell; Styling: Linda Hirst
This version of tuna tartare steals ingredients from the sushi counter, with pickled ginger, rice vinegar--typically used in making sushi rice--and a bit of soy sauce tossed with the finely diced fish. Spoon it onto small plates as an appetizer, or into a bowl alongside taro or other crisp chips for a cocktail party snack. (It's best served right away; as it sits, the tuna begins to lose color, though the flavor remains quite good.) Look for pickled ginger near the prepared sushi at your local grocery store, or in the Asian foods section.
Makes 6 to 8 appetizer servings
2 tablespoons finely chopped pickled ginger
2 tablespoons unseasoned rice vinegar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
3 tablespoons thinly sliced green onion
12 ounces fresh tuna, finely diced
1 tablespoon toasted sesame seeds
Combine first 5 ingredients in a medium bowl. Fold in tuna. Spoon onto serving plates, and sprinkle with sesame seeds.