Tuna tartare for New Year’s Eve
Start New Year’s Eve dinner with a glass of fine champagne and a light, delicious tuna tartare, by the recipe of top chef Ippei Uemura.
Start New Year’s Eve dinner with a glass of fine champagne and a light, delicious tuna tartare, by the recipe of top chef Ippei Uemura.
INGREDIENTS
For tuna tartare: • 200 g of red tuna meat • 30 g of spring (young) onion • 4 hard boiled eggs
For the sauce: • 50 ml of sesame oil • 50 g of brown sugar • 50 ml of Mirin • 50 ml of soy sauce
For marinated daikon beet or radish: • 100 g of daikon beet or radish • 90 ml of rice vinegar • 45 g of white sugar • 5 g fine salt
PREPARATION:
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