MyNutriCounter / Oriental Tuna Tartare Cups
For the Cups
250g/9oz fresh tuna fillet
150g/5.25oz cucumber for the cups (can be served in ramekins instead)
Tomyao Sprouts (for garnish only)
For the Dressing
30ml/1fl oz light soy sauce (gluten-free if required)
10g/0.5oz sesame seeds
30ml/1fl oz sesame oil
30ml/1fl oz honey
30ml/1fl oz lemon juice
25g/1oz chopped shallots
10g/2 tsp chopped cilantro/coriander
10g/2 tsp chopped leeks
zest of 1 lemon
1 tsp togarashi (or chilli) powder
chilli peppers (optional)
- Combine all ingredients for the dressing in a mixing large bowl.
- Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
- Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
- Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.