“This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry
Korean-style tuna tartare (by Neil Perry)
- 360 grams piece of yellowfin tuna fillet cut into 5mm x 2cm fingers
- 160 grams Chinese cabbage finely shredded
- 1 small carrot cut into julienne
- 2 green onions cut into julienne
- 1 cup firmly packed coriander sprigs
- 20 gm pine nuts toasted
- 1 tbsp toasted sesame seeds
- 6 egg yolks from 55gm eggs
- 2 cloves of garlic finely grated
- 3 cm piece of ginger finely grated
- 80 ml sesame oil 1/3 cup
- 1½ tbsp Japanese soy sauce shoyu
- 1 tbsp Chinese sesame paste
- 3½ tsp rice wine vinegar
- 3½ tsp caster sugar
For sesame dressing, process ingredients in a blender until smooth. Season to taste with sea salt and freshly ground white pepper. Makes about 2/3 cup.
Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.
Divide mixture into 6, and using a 6cm-diameter ring as a mould, shape each into a cylinder. Indent centre and place a yolk in each indent. Scatter with remaining sesame seeds, finish with a grind of pepper and serve.
Recipe sourced from Gourmet Traveller