As I was scrounging around in my freezer this afternoon, to see what i was going cook for my son this evening, I realized that I still had a block of sashimi grade tuna from my last trip to Gensan/Sarangani. (Not to worry, this was bought way before the radiation scare. 🙂 ) I found tuna belly as well. Hehehehe.. That will be posted soon. Crispy tuna belly Sarangani Style. 😉 Yuuuum!
I decided to make an appetizer for Andrew. He’s been requesting for me to make something out of raw tuna, and this is what i came up with…. Ginger-Soy Tuna Tartare.
First up…. get a fresh slab of tuna. (make sure it’s sashimi grade) These tuna packs have been blast frozen and are vacuum sealed to ensure it’s fresh quality.
This is a very simple recipe.
In a bowl, combine the ff ingredients (except for the tuna)
200 grams tuna sashimi, cut into cubes)
2 Tbsp kikkoman soy sauce
1/2 t grated ginger
1 t garlic chives or spring onions, chopped
1/2 pc red chili, seeded and chopped (remove the white part)
1/2 t sesame seeds
1/2 t sesame oil
1 t sugar (add more if you like it sweeter)
1/2 pc lime juice or calamansi (add more or less to your liking)
Serve on a bed of lettuce and Enjoy! 😀
“Food nourishes the body as God’s Word nourishes the soul”