Tuna Tartare with Ginger-Mango Gastrique
Tuna Tartare with Ginger-Mango Gastrique
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Ingredients
- 1lb fresh sushi grade tuna (cut into 1/4-inch cubes)
- 1/4 cup toasted sesame seeds
Ginger-Mango Gastrique
- 1 cup coarsely chopped mango
- 1 tablespoon freshly grated ginger
- 2 teaspoons honey
- 2 tablespoons orange juice
- 1 tablespoon rice wine vinegar
Dressing
- 1 green onion (finely chopped (pale green and white parts only))
- 2 teaspoons grated fresh ginger
- 1 clove garlic (minced)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon crushed red pepper flakes
Directions
| Ginger-Mango Gastrique | |
| Step 1. | Combine all ingredients in a small saucepan and bring to a boil. |
| Step 2. | Reduce heat to low and simmer for 15 minutes. |
| Step 3. | Pour mixture in blender and puree. |
| Step 4. | Let cool. |
| Dressing | |
| Step 5. | Combine all ingredients for dressing, set aside. |
| Step 6. | Add tuna to dressing and gently toss well to combine. |
| Step 7. | Refrigerate for at least 1 hour. |
| Step 8. | Pour gastrique into squeeze bottle or place in zip top bag and cut small piece out of bottom corner so you can drizzle onto tuna. |
| Step 9. | When ready to serve place 2 teaspoons of tuna on chilled Chinese spoon (or other easy "vessel" to pick up) and sprinkle with toasted sesame seeds. |
| Step 10. | Drizzle with ginger-mango mixture. |
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