Tuna tartare for New Year’s Eve
Start New Year’s Eve dinner with a glass of fine champagne and a light, delicious tuna tartare, by the recipe of top chef Ippei Uemura.
For tuna tartare:
• 200 g of red tuna meat
• 30 g of spring (young) onion
• 4 hard boiled eggs
For the sauce:
• 50 ml of sesame oil
• 50 g of brown sugar
• 50 ml of Mirin
• 50 ml of soy sauce
For marinated daikon beet or radish:
• 100 g of daikon beet or radish
• 90 ml of rice vinegar
• 45 g of white sugar
• 5 g fine salt
- Chop the raw tuna by scraping the meat with the shell of scallop (cutting with a knife would destroy the fibrous structure of the tuna).
- Cut the spring onion into small pieces and mix it with the tuna.
- Boil the eggs until they become hard. Chop the hard-boiled egg yolks through a sieve, then lightly fry them in a pan, without any extra fat.
- Mix all the sauce ingredients and place them in the pan. Heat over low heat until the sugar has dissolved and a homogeneous mixture is obtained. Leave to cool.
- Sprinkle the chopped egg yolks on the tuna, which you will give the shape of a tartare using a cookie mold.
- Add a few drops of sauce to tuna tartare.
- Mix the marinade ingredients in a pan. Heat over low heat until sugar and salt dissolve and you get a homogeneous mixture. Leave to cool.
- Marinate daikon beet or radish in this mixture for 30 minutes.
- Serve the tuna tartare as shown.