| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
36 |
servings |
INGREDIENTS
| 1 |
lb |
Yellowfin tuna; see * Note |
| 1 |
tb |
Dark sesame oil |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Rice-wine vinegar |
| 1 |
tb |
Chives; finely chopped |
|
|
Chives; for garnish |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
lg |
Red radishes or 1 daikon radish; washed |
INSTRUCTIONS
* Note: Make sure to order sushi-quality tuna in advance at your fish
store.
Cut tuna into 1/4-inch dice, and roughly chop until tuna holds together. In
a medium bowl, combine tuna, sesame oil, soy sauce, vinegar, and chives.
Season with salt and pepper. Cover, and refrigerate until serving, up to 1
hour. When ready to serve, slice radishes with a mandolin. Using a 1-inch
cookie cutter as a mold, press 1 heaping teaspoon of tartare mixture onto a
radish disk, forming a cylinder. Garnish each with two-inch pieces of
chives. Repeat with remaining tartare and radishes. Makes about 3 dozen.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Winter/Spring 1998 special issue of Martha Stewart Living Weddings
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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