Tuna tartare with gojuchang2014-05-24
- Servings : 1
- Prep Time : 15m
- Ready In : 15m
We had some tuna bits leftover from our sashimi and I immediately thought of making a tartare. As our trip to Seoul is next week, all I can think about is Korean food hence the gojuchang flavour. It works quite well with the tuna and didn’t overwhelm the tuna taste at all. I’m glad this experiment turned out well! I love the vibrant colour the tuna takes on from the gojuchang!
Rice vinegar comes in different strengths of acidity so be sure to use less than the measurement called for in the beginning and add more if necessary. You can substitute white wine vinegar for rice vinegar.
Be sure to use only one drop of sesame oil as it’s really pungent and can easily ruin your dish! Less is more here!
- 100g fresh tuna, cubed
- 1 tablespoon of chopped spring onion
- sprinkle of sesame seed
- drop of sesame oil
- knob of wasabi
- 1 teaspoon honey
- 2 tablespoon of gojuchang
- 2 tablespoon rice vinegar
- 1 tablespoon cold water
Make the dressing by combining the sesame oil, wasabi, honey, gojuchang, rice vinegar, and water. The dress should be slightly tart with a touch of sweetness and salty from the gojuchang.
Pour 1/3 of the dressing and sesame seeds over the tuna and mix well. Add more dressing if needed. Adjust the seasoning according to taste.
Place a round mold in the center of a plate and fill the mold with the tartare. Garnish with more sesame seeds and spring onions. Enjoy!