Simon © 2011
TUNA TARTARE (Serves 4)
For this dish, you need to buy the very best tuna you can so, if it doesn’t look really fresh and meaty, then leave well alone and cook something else!
500g/ 1 lb quality fresh tuna loin – preferably yellowfin or Albacore
Good squirt Taste No 5 Umami paste (available good supermarkets i.e. Waitrose)
½ red chilli, seeded and finely chopped
1 cm fresh root ginger, peeled and grated
½ red onion, peeled and finely diced
Grated zest and juice of a lime
Few drops Thai fish sauce
Tsp toasted sesame oil
Handful flat leaf parsley roughly chopped
Sea salt and ground black pepper
Combine all the ingredients except for the fish in a large bowl and mix all together thoroughly. Using a very sharp knife, cut the tuna into very small evenly sized squares - this takes a bit of time but do NOT be tempted to blitz it in the magimix as you will end up with a pulp. Add to the other ingredients and stir thoroughly. Adjust seasoning if necessary. To serve, place four ring moulds on four individual plates and divide the tartare evenly between them, pressing down well. Cover and refrigerate then remove the moulds and decorate the top of each one with a few dressed rocket leaves. Melba toast, lime wedges alongside a bowl of homemade mayonnaise, mixed with Wasabi paste to taste, make the perfect accompaniments.
TIP FROM THE SINK:
Alternatively, serve the tuna tartare as a canapé by placing teaspoons of the mixture on the tips of endive leaves and arranging these on large platters.