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Jinbar Ahi Tuna Crudo

4.0

1 tbsp olive oil

2 green onions (chopped)

½ onion (diced)

1 red chili (sliced)

Pinch each salt and pepper

340 g sushi grade tuna or ahi tuna (cut into ¼-inch (5-mm) slices)

1 tbsp chives (chopped )

2 tbsp red tobiko

2 tbsp chili oil (approx)

2 radishes (thinly sliced)

¼ cup watercress (lightly packed )

⅓ cup soy sauce

⅓ cup Korean honey yuja preserve

3 tbsp lemon juice

2 tbsp Korean mustard paste

¼ cup olive oil

¼ cup canola oil

In small saucepan, heat oil over low heat. Cook green onions, onion, red chili, salt and pepper, stirring occasionally, until onions are tender, about 20 minutes. Transfer to bowl.
Vinaigrette: In a blender, pulse together soy sauce, yuja preserve, lemon juice and mustard paste. With the motor running on low, slowly drizzle in olive and canola oils until emulsified.
Arrange tuna slices on 4 plates. Top each with some of the onion mixture, chives and tobiko. Drizzle each with some of the chili oil and vinaigrette. Arrange radish and watercress on each plate.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

CategoryCrudo

Cuisine🇯🇵Japanese

Occasions👨‍🍳Gourmet🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 71 weeks ago

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