Yellowfin Tuna "Tartini" with Sesame Wafers & Ginger Teriyaki Dressing.
Created by:
Chef Al Boltik
The Wisconsin Club
900 West Wisconsin Avenue
Milwaukee, WI
Notes:
This recipe calls for raw tuna. Like any protein, tuna must be thoroughly cooked
to eliminate the risk of many food-borne illnesses. If you are still interested
in serving raw tuna, we recommend calling ahead so we can hand select the appropriate
grade of fish and custom cut it to avoid certain risk factors such as cross contamination.
Seared & sliced tuna steaks would also work well with this recipe.
Ginger Teriyaki Dressing:
- 2 Cups of Pickled Ginger with Juice
- 1/2 Cup of Prepared Wasabi
- 20 Oz. of Kikkoman Teriyaki Glaze or substitute
- 1/4 Cup of Honey
- 1/3 Cup of Sesame Oil
- 2 Cups of Salad Oil
Place first four ingredients in a blender and process on high while slowly adding
oils.
Set aside.
Sesame Wafers:
- 1 Stick of Unsalted Butter (room temperature)
- 1 Cup of Flour
- 1/4 Cup of Honey
- 1/2 Cup of White Sesame Seeds
- 1/2 Cup of Black Sesame Seeds
- 1 Tblsp of Sesame Oil
- 3 Large Egg Whites
In a Kitchen Aid mixing bowl with whip attachment, whip butter and honey
together
until smooth. Add flour, sesame seeds, sesame oil, and
whip until well incorporated.
Add egg whites one at a time until well incorporated.
Spread onto silpat using a triangle mold.
Bake @ 300°F approximately 12 minutes, turning once after six minutes.
Tuile (wafer) should be golden brown. Remove from oven & let cool.
Tuna Tartare:
- 3.5 Oz. of Chopped Sashimi grade Yellowfin Tuna
- 1 Small diced English (seedless) Cucumber
- 1 Bunch of Enoki Mushrooms
- 1 Small Dice Avacado
- Salt & Pepper to Taste
Finely mince all ingredients and combine in a small bowl. Serve on top of
sesame
wafers with
ginger teriyaki dressing.