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Tuna Tar Tar
from Zengo
May be prepared several hours in advance. It takes only a few moments to put it all together if everything is prepared. Should be served immediately after mixing.
Makes 8 servings, 2-3 bites
Ingredients:
- 8 ounces of sushi grade tuna*
- 1 jalapeno
- 2 ounces jicama
- 2 green onions
- 1 tablespoon cilantro
- 1 teaspoon white sesame seed
- 1 lime
- 1 tablespoon white soy sauce**
- 1 teaspoon yuzu juice (Japanese Citrus)**
- 1 teaspoon white truffle oil*
- 1 teaspoon pure sesame oil**
- ½ teaspoon sachimi togarashi**
Small dice tuna and keep cold at all times (cut into little squares a little larger than an eraser of a pencil)
Remove seeds from jalapeno and finely mince.
Peel jicama and cut to the same size as the tuna, about ½ cup.
Thinly slice green onions using green part only.
Thinly slice leaves of cilantro.
Mix together all liquids and reserve (this is your sauce)
When ready to serve combine all ingredients in a bowl, toss, and squeeze the juice of half of the lime into bowl and toss.
Serve in Asian style spoons as hors de oeuvre or serve as a course in a seated dinner in chilled small bowls.
*May be found at Whole Foods, Wild Oats, and other specialty markets.
**May be found at Asian markets on 19th and Larimer or Federal and Alameda.
Copyright © 2008, KWGN
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