Tartare of Tuna

• 1 lb Sashimi grade Tuna
• 1/3 cup Soy sauce
• 1 tbsp Minced garlic
• 1 tbsp Minced ginger
• 1/4 bunch Minced cilantro
• 1 cup Short grain white rice
• 1 1/2 cup Water
• 3/4 cup Whole milk
• 1 tbsp Rice wine vinegar
• 1 Salt
• 4 cup Tightly packed shiso leaves
• 1/2 cup Raw pistachios
• 2 tbsp Miso paste
• 1 clove Minced garlic
• 1 large Lemon juiced and zested
• 1/2 cup Extra virgin olive oil
• 1/4 cup Rice bran oil
• 2 tbsp Toasted and ground Szechuan peppercorn

1. Chop the tuna to almost a paste consistency
2. Marinate tuna in sauce for 1 hour in refrigerator
3. Strain and rinse rice then simmer with water and salt until most has evaporated then add milk.
4. Continue simmer until rice is tender.
5. Remove from heat and stir in vinegar then cool
6. Add all pesto ingredients except extra virgin olive oil into a blender then slowly mix in olive oil to emulsify until pesto consistency
7. Once rice is cool place rice cake on plate with tuna covering it, then garnish with chive flowers and micro basil smear pesto on the side
8. Dust Szechuan powder over plate

sashimi grade, soy sauce, garlic, ginger, cilantro, short grain white rice, water, milk, rice wine vinegar, salt, shiso leaves, pistachios, paste, garlic, lemon juiced, extra virgin olive oil, bran oil, ground szechuan peppercorn

Taken from cookpad.com/us/recipes/359093-tartare-of-tuna (may not work)