Spicy Tuna Tartare on Cucumber with Curry Rempah

By andrew.zimmern on Thu, 07/10/2008 - 18:53

Summary

Yield
Prep Time	45 minutes
Main Ingredient	Seafood/Fish
Meal	Appetizer/Small plate
Season	Summer

Description

While this makes 36 pieces, more that one is required for each guest - use your best judgement on how much to serve depending on if you will be serving it along with many other appetizers, or as a first course.

Ingredients

2 T shallots
2 T curry powder
1 T sesame oil
1 T Peanut Oil
1 T minced ginger
1 T minced garlic
1 T lemon grass
4 T sake
2 T soy sauce
for the tartare mix:
2 lb pristine, sashimi grade tuna, cleaned and trimmed and chopped fine
4 T mayonnaise
4 T minced scallions
2 T hot chili sesame oil
2 T black sesame seeds
for the garnish:
1 bunch of large red radishes, julienned fine
1 large english cucumber, sliced in eighth inch pieces

Instructions

Place the sesame and peanut oil in a saute pan over medium heat.
Add shallots, curry powder, minced ginger, minced garlic, and minced lemon grass to the hot oil.
Sweat for 4-5 minutes until glassy and aromatic.
Add the sake and soy sauce, cooking until nearly evaporated.
Cool.
Reserve.

Meanwhile combine the tartare ingredients.
Fold in the cooled curry mixture.
Divide on to cucumber slices, garnish with radish julienne.

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Andrew Zimmern