Asian

Jesse McTavish's tuna tartare, betel leaves and chilli plum

Name: Tuna tartare, betel leaves and chilli plum
Yield: 8
Cuisine: /asian
Ingredients: 100ml sunflower oil; 1/4 cup (60ml) soy sauce; 1/4 cup (90g) gochujang (from selected supermarkets and Asian food shops); 2 tbs Korean plum vinegar (substitute raspberry vinegar); 500g skinless sashimi-grade tuna, chopped into 1cm cubes; 1/3 cup (50g) each white and black sesame seeds, toasted; 1 tbs yukari seasoning (shiso rice seasoning – from Asian food shops, substitute sumac); 1/4 cup picked coriander leaves, chopped; 16 betel leaves; 1/4 red cabbage, shredded; 1/2 red onion, thinly sliced; 1/3 cup (75g) caster sugar; 3/4 cup (165ml) Korean plum vinegar (substitute raspberry vinegar)

Rate now

https://healthimprovements.info/recipes/tuna-tartare-betel-leaves-chilli-plum/wz6o8j2r — Tuna tartare, betel leaves and chilli plum

Jump to recipe

by Jesse McTavish

Feb 26, 2019

Australian meets Asian cuisine in this punchy starter.

100ml sunflower oil
1/4 cup (60ml) soy sauce
1/4 cup (90g) gochujang (from selected supermarkets and Asian food shops)
2 tbs Korean plum vinegar (substitute raspberry vinegar)
500g skinless sashimi-grade tuna, chopped into 1cm cubes
1/3 cup (50g) each white and black sesame seeds, toasted
1 tbs yukari seasoning (shiso rice seasoning – from Asian food shops, substitute sumac)
1/4 cup picked coriander leaves, chopped
16 betel leaves

Pickled red cabbage and onion

1/4 red cabbage, shredded
1/2 red onion, thinly sliced
1/3 cup (75g) caster sugar
3/4 cup (165ml) Korean plum vinegar (substitute raspberry vinegar)

Method

1.

For the pickle, place cabbage and onion in separate non-reactive bowls. Combine sugar, vinegar and 1 1/4 cups (310ml) water in a saucepan over medium heat and cook, stirring constantly, to dissolve sugar. Stand to cool slightly, then pour three-quarters vinegar mixture over cabbage and remaining one-quarter over onion. Set aside for 40 minutes to pickle.
2.

For the dressing, whisk oil, soy, gochujang and vinegar in a bowl until well combined. Place tuna, sesame, yukari and coriander in a bowl. Add half dressing and toss to coat.
3.

To assemble, arrange betel leaves across large platters. Divide pickled cabbage among leaves, then top with tuna mixture and pickled onion. Serve immediately.