Can be served on Asian sushi-style sticky rice, lightly seasoned with sugar and rice-wine vinegar, or in disposable bamboo cones with bamboo spoons.
Amt Ingredient
5 lbs. sushi-grade #2 tuna (always fresh)
1½ tbsp. orange zest (using microplane)
1 cup Japanese soy wasabi-yuzu dressing
½ cup blended olive oil
1 tbsp. Asian sushi sprinkles (found at Asian markets; consists of sesame seeds, dried egg and nori)
1 cup scallions (sliced very thin, including white stem)
1 tbsp. kosher salt
½ tbsp. coarse ground black pepper
Procedure:
- Clean and trim tuna, removing all skin and ensuring there are no scales on fish and that all blood lines have been removed.
- Hand-chop or hand-dice the fresh tuna and place in mixing bowl. Fold in all ingredients except Asian sprinkles. Mix well.
- Let tuna marinate for at least one hour in refrigerator. Serve upon warm sushi rice, or on Asian spoon.
Submitted by Drew Smalbach, CEC, Executive Chef, White Manor Country Club, Malvern, Pa.
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