Spicy Tuna Tartare in Sesame Miso Cones
A recipe from Wolfgang Puck's 2014 Oscar menu.
Italian Sashimi
Japanese meets Italian! Raw fish is prepared the Italian way with cucumber, tomatoes and herbs providing an extra freshness kick.
Raw fish is not only eaten in Japan – it is also enjoyed crudo in many areas of Italy. We refine the fish here with a little lemon juice. As with ceviche, the acid allows the fish meat to "cook" a little, which gives it a particularly good bite.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | teaspoon(s) | sugar |
| 1 | handful | garlic |
| 100 | ml | lemon juice |
| 4 | anchovy fillets (brined anchovies are best) | |
| 2 | tablespoon(s) | ricotta cheese |
| 100 | ml | olive oil |
| 3 | medium sized cucumbers | |
| 250 | g | ripe tomatoes |
| 2 | spring onions | |
| 1400 | g | red mullet fillet (from 1-2 red mullets, depending on size) |
| some | basil and oregano | |
| some | salt and pepper | |
- Using an immersion blender or food processor, blend the sugar, garlic, lemon juice, anchovies, ricotta, and olive oil until smooth. Season with salt (note: the anchovies are already salty!).
- Halve the cucumbers, deseed and cut into 1-1.5cm thick pieces. Cut tomatoes into 1-1.5cm thick pieces. Cut the spring onion into rings 0.5cm thick. Marinate all the vegetables with a third of the salsa.
- Fillet the red mullet and remove the bones with a pair of bone tongs. Remove the skin from the fillets and cut into pieces about 3 x 2cm. Alternatively, have your trusted fishmonger prepare it for you.
- Arrange the sliced fish on the plates and pour over a third of the salsa. Scatter the marinated vegetables on top. Garnish with basil, oregano and the remaining salsa, season well with pepper and serve immediately.
Tip:
There's plenty of fish in the sea! Of course, you can also use other really fresh fish for the recipe. However, white-fleshed fish such as sea bass and sea bream are ideal, as is Arctic char.
