easiest way to prepare ultimate Tuna tartare with pickled cucumber

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna tartare with pickled cucumber. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna tartare with pickled cucumber is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna tartare with pickled cucumber is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 Lebanese cucumber, peeled, seeds removed, cut into 1cm pieces
  • 1/4 cup (60ml) sushi vinegar (see note)
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons caster sugar
  • 1 teaspoon wasabi paste (see note)
  • 2 tablespoons black sesame seeds (see note)
  • 2 tablespoons white sesame seeds
  • 4 wonton wrappers (see note)
  • Sunflower oil, to deep fry
  • 250g sashimi-grade tuna (see note), cut into 1cm pieces
  • 1 radish, cut into 1cm pieces
  • Micro herbs (see note) or coriander, to garnish
  • Extra virgin olive oil, to drizzle

Method

  • Step 1
    Combine cucumber, vinegar, ginger, sugar, wasabi and 1 teaspoon salt and toss to combine. Cover and chill for 30 minutes.
  • Step 2
    Meanwhile, combine 1 tablespoon each of black and white sesame seeds on a plate. Lightly brush one side of each wonton wrapper with water, then press into seeds to coat.
  • Step 3
    Half-fill a large pan or wok with oil and heat to 180�C (a cube of bread will turn golden in 30 seconds). Carefully lower each wonton wrapper, seed-side down, into the oil and cook for 15 seconds until crisp and golden. Remove with a slotted spoon, drain on paper towel and set aside. Repeat with remaining wonton wrappers.
  • Step 4
    Toast remaining seeds in a dry frypan over medium heat for 1-2 minutes. Cool.
  • Step 5
    Drain excess liquid from the cucumbers, reserving 1/4 cup (60ml). Toss cucumber with tuna, radish and reserved liquid.
  • Step 6
    Place 8cm ring mould on a plate and fill with a quarter of the tuna mixture, gently pressing down. Remove mould and repeat.
  • Step 7
    Break wontons into shards and arrange on top of tuna. Scatter with herbs and toasted seeds. Drizzle with oil and serve.

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