Author Notes
A sweet, light and refreshing recipe, that’s not only packed with nutrition but it will also help with your hydration levels at the same time. This is not replacing your water intake, but a tasty addition to it. The recipe can be found here -http://www.mynutricounter.com/oriental-tuna-tartare-cups/ —Nikki Brown
Ingredients
- For the Cups
-
250 grams
fresh tuna fillet
-
150 grams
cucumber for the cups (can be served in ramekins instead)
-
1 piece
Tomyao Sprouts (for garnish only)
- For the Dressing
-
30 milliliters
light soy sauce (gluten-free if required)
-
10 grams
sesame seeds
-
30 milliliters
sesame oil
-
30 milliliters
honey
-
30 milliliters
lemon juice
-
25 grams
chopped shallots
-
10 grams
chopped cilantro/coriander
-
10 grams
chopped leeks
-
1 piece
zest of 1 lemon
-
1 teaspoon
togarashi (or chilli) powder
-
1 piece
chilli peppers (optional)
Directions
-
Combine all ingredients for the dressing in a mixing large bowl.
-
Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
-
Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
-
Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
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