Ginger-Soy Tuna Tartare at Home

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.

Sashimi Grade Tuna

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)

Chop, place in marinade and stir to combine

Serve on a bed of lettuce and Enjoy! 😀

“Food nourishes the body as God’s Word nourishes the soul”

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1 comment
  1. dash said:

    I should keep reminding myself to refrain from drooling over your food photos and reading your food posts at this time of the night. =/ Totally a bad the worst idea!

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