Maumee Chop House Air Date: 1/21/06
Tuna Tartare with Cucumber & Wasabi Crème Fraîche
For the Crème Fraîche
2 Tablespoons English cucumber, peeled and diced
¼ cup crème fraîche
1 Tablespoon Wasabi powder (or more to taste)
Combine all ingredients in a small food processor and pulse until smooth. Set aside.
For the Tartare
10 oz. Sushi-grade Ahi tuna, finely diced
½ teaspoon Dijon mustard
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 shot of Tabasco
1 tablespoon minced red onion
1 tablespoon finely diced fresh chives
In a small bowl, whisk together mustard, soy sauce and sesame oil. In a second bowl resting in an ice bath, toss together tuna, onion and chives. Add just enough of the dressing to thouroughly coat the tuna.
Transfer the tartare to a serving dish (a martini glass works well) and drizzle with the crème fraîche. Garnish as desired with toasted sesame seeds, minced scallions, chives, nori, caviar or micro-sprouts and serve with a light cracker.