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
- 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.
- The rice you use for sushi also needs to be the highest quality. I use a premium short grain rice.
- Learning to make sushi takes lots of time and patience. You can't cut corners.