Yellowfin tuna tartare with cucumber, salted lemon and coriander

Name: Yellowfin tuna tartare with cucumber, salted lemon and coriander
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 lemon; 1 tbsp salt; vegetable oil, for deep frying; 4 dried ricepaper wrappers; 1 Lebanese cucumber; 1 spring onion; pinch of sea salt; pinch of chilli flakes; pinch of ground ginger; 1 tsp black sesame seeds, toasted; 1 tsp white sesame seeds, toasted; 300g sashimi-grade yellowfin tuna; 2 tbsp extra virgin olive oil; small handful micro coriander leaves

Neil Perry

July 4, 2016

Rare treat: Yellowfin tuna tartare with cucumber, salted lemon and coriander.William Meppem

Time:30 mins - 1 hourServes:4

Give yourself a rare treat with a tuna tartare. You can remove the fried ricepaper from the tartare to make this recipe even easier. I also like it with a bit of shredded raw cabbage for added texture.

Ingredients

1 lemon
1 tbsp salt
vegetable oil, for deep frying
4 dried ricepaper wrappers
1 Lebanese cucumber
1 spring onion
pinch of sea salt
pinch of chilli flakes
pinch of ground ginger
1 tsp black sesame seeds, toasted
1 tsp white sesame seeds, toasted
300g sashimi-grade yellowfin tuna
2 tbsp extra virgin olive oil
small handful micro coriander leaves

Method

Step 1
Cut lemon in half and squeeze out the juice. Reserve 1 tbsp of the juice and place the remaining juice in a small pot with 1 tbsp salt and the squeezed lemon halves, then add just enough water to cover. Bring to the boil, simmer for about 20 minutes, then leave to cool.
Step 2
Select a large saucepan with deep sides. Add oil for frying, about 2-3cm deep. Heat oil to 180°C over a medium heat.
Step 3
Using scissors, cut each ricepaper round into 8 wedges. Carefully place a few in the hot oil and fry until crisp - they should only take a few seconds. Remove and drain on paper towels. Repeat for remaining ricepaper wedges, making sure the oil is reheated after each batch.
Step 4
With a paring knife, cut away the flesh and pith from the salted lemons and discard. Finely julienne the lemon skin.
Step 5
Cut cucumber lengthways and, using a teaspoon, scoop out the seeds. Cut cucumber into small dice. Very finely slice the spring onion into rounds.
Step 6
In a small bowl, combine the sea salt, chilli flakes, ground ginger and toasted black and white sesame seeds.
Step 7
Dice tuna into 1cm pieces and place in a medium-sized bowl. Dress with extra virgin olive oil and reserved lemon juice. Add spring onion and cucumber and combine.
Step 8
Place the mixture on to four plates. Garnish with the spice mix, coriander leaves and a small amount of the salted lemon. Serve the tuna with a bowl of the rice crisps to share at the table.