4Th Avenue Tuna Tartare
- 1/2 lb. Sashimi grade tuna, finely minced
- 2 shallots, finely minced
- 1 tbsp. + 1tbsp. Extra Virgin Olive Oil (break out the good first cold pressing unfiltered stuff for this)
- 2 tsp. prepared wasabi (either make from powder or buy prepared)
- 3 TBS mayonnaise
- 2 tsp. Mirin or rice wine vinegar
- 2 tsp. sake
- Black pepper
- Wasabi-flavored masago or black lumpfish caviar
- **If you don't have sake you can use 4 tsp. sweet mirin or rice wine vinegar
- Combine the shallots, tuna, olive oil and black pepper. Place in covered bowl in fridge. In a separate bowl, mix the mayonnaise, wasabi, mirin (or mirin and sake) and a little black pepper. Mix until smooth and place in the fridge. Let both dishes stand in the refrigerator for at least 1 hour. At serving time, scoop a little of the tuna mixture onto a chilled plate. Put a "thumbprint" indention in top and add a generous amount of the wasabi-flavored masago or black lumpfish caviar. Drizzle with the remaining olive oil and then drizzle the mayonnaise over it scattering a little of the masago/caviar around the plate for garnish.
sashimi grade tuna, shallots, wasabi, mayonnaise, rice wine vinegar, sake, black pepper, wasabiflavored masago, sake you can
Taken from www.epicurious.com/recipes/member/views/4th-avenue-tuna-tartare-1216334 (may not work)