Spiked fresh tuna tartare

Recipe from: 12/1/2001 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 700
    g
    sashimi-grade tuna steaks, finely chopped
  • 10
    radishes, finely chopped
  • 2
    lemons (juice and grated rind)
  • 30
    ml
    vodka
  • 30
    ml
    olive oil
  • ml
    capers
  • 15
    ml
    minced fresh ginger
  • 2
    finely chopped chillies (optional)
  • 1
    handful chives, chopped
  • 5
    ml
    castor sugar
  • salt and milled pepper
  • Melba toast, to serve
 

Method

 
Combine all ingredients, except Melba toast, in a bowl and refrigerate for about 1 hour before serving. Don't make too far in advance as the lemon juice then cooks the tuna and the result isn't as good. To make Melba toast, use a sliced loaf of white bread and remove the crust. Grill one side until light brown, remove and place toasted-side down on a cutting board. With a sharp knife, remove the untoasted side. You will now have 2 thin pieces of toast out of one. Heat the oven to 200 ºC and bake toast for about 10 to 15 minutes until light brown. The Melba toast will keep in an airtight container for at least 4 days. Per serving: 1 172 kJ; 19,8 g carbohydrate; 32,8 g protein; 6,6 g fat
 

Read more on: fish/seafood  |  bake  |  grill
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.