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Tuna Tartar with Pickled Radish Ginger Slaw and Wasabi Aioli
Recipe by Anthony Bantoft
- Steps
- Ingredients
Ingredients
Wasabi aioli
Tartar
Ginger Slaw
Dressing
Pickled Radish
Garnish
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Steps
- For the wasabi mayonnaise, mix the wasabi paste and kewpie mayonnaise in a bowl.
- For the tartar, finely dice the tuna, place in a bowl along with wasabi aioli, black sesame seeds, dark soy, sesame oil, honey and fish sauce. Toss to combine and add lime juice to taste. Season with sea salt, if desired.
- For the ginger slaw, place all ingredients in a bowl and toss to combine.
- For the dressing, pour ingredients in a sauce bottle, seal with lid and shake to combine. Set aside in the refrigerator.
- For the pickled radish, thinly slice the radish on a mandolin and blanch in boiling water for 30 seconds. Refresh in iced water. Dry well on absorbent paper and add to a bowl along with rice wine vinegar, sugar and salt. Allow to pickle for 1 hour.
- To serve, using a chef’s ring, line the inner side with slices of the pickled radish. Press tuna tartar into the radish lined chefs ring. Place a layered circle of shaved cucumber slices on the plate, place the tartar centrally on top and remove the chef’s ring. Top with some of the ginger slaw, sliced shallots and pickled ginger. Decorate the plate with a drizzle of dressing and offer the wasabi mayo and the grilled half lime on the side.
