Recipe: Tuna tartare

Recipe: Tuna tartare

CHARLOTTE, NC (WBTV) - Tuna Tartare:

Chef Michael Shortino, BAKU

2 ¾ lbs Raw tuna meat, diced

1 teaspoon shallot, finely diced

1 tablespoon grapeseed oil

¼ teaspoon fresh wasabi

1 teaspoon soy sauce

1 ½ teaspoon ponzu sauce

2 teaspoons sliced spring onion

1 teaspoon Ossetra caviar

Rice crackers, 1 per piece of tuna

Sea salt & fresh cracked white pepper, to taste

This dish needs to be made fresh and served immediately.

Using a spoon, mix tuna, oil and shallot together in a small bowl. Next, mix fresh wasabi, soy sauce and ponzu sauce together using a whisk to evenly distribute the wasabi.

To serve, add the wasabi mixture to the tuna and spoon together. Season with salt and fresh cracked white pepper. Serve in a chilled serving glass with a rice cracker and top with one spring onion and caviar.

Chef Michael's Sushi Tips

  1. Use the highest quality and freshest seafood you can get. There are just a few ingredients in sushi, so they all need to be outstanding.
  2. The rice you use for sushi also needs to be the highest quality. I use a premium short grain rice.
  3. Learning to make sushi takes lots of time and patience. You can't cut corners.

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