| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 36 | Servings | |||
INGREDIENTS
| 1 | lb | Yellowfin tuna, see * Note |
| 1 | T | Dark sesame oil |
| 2 | T | Soy sauce |
| 1 | T | Rice-wine vinegar |
| 1 | T | Chives, finely chopped |
| Chives, for garnish | ||
| Salt | ||
| Freshly ground pepper | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 4.9mg
Sodium: 45.2mg
Potassium: 62.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.1g