Name: Yellowfin tuna tartare with cucumber,salted lemon and coriander
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 lemon; 1 tbsp salt; vegetable oil,for deep frying; 4 dried ricepaper wrappers; 1 Lebanese cucumber; 1 spring onion; pinch of sea salt; pinch of chilli flakes; pinch of ground ginger; 1 tsp black sesame seeds,toasted; 1 tsp white sesame seeds,toasted; 300g sashimi-grade yellowfin tuna; 2 tbsp extra virgin olive oil; small handful micro coriander leaves

Ingredients

1 lemon
1 tbsp salt
vegetable oil,for deep frying
4 dried ricepaper wrappers
1 Lebanese cucumber
1 spring onion
pinch of sea salt
pinch of chilli flakes
pinch of ground ginger
1 tsp black sesame seeds,toasted
1 tsp white sesame seeds,toasted
300g sashimi-grade yellowfin tuna
2 tbsp extra virgin olive oil
small handful micro coriander leaves

Method

Step1
Cut lemon in half and squeeze out the juice. Reserve 1 tbsp of the juice and place the remaining juice in a small pot with 1 tbsp salt and the squeezed lemon halves,then add just enough water to cover. Bring to the boil,simmer for about 20 minutes,then leave to cool.
Step2
Select a large saucepan with deep sides. Add oil for frying,about 2-3cm deep. Heat oil to 180°C over a medium heat.
Step3
Using scissors,cut each ricepaper round into 8 wedges. Carefully place a few in the hot oil and fry until crisp - they should only take a few seconds. Remove and drain on paper towels. Repeat for remaining ricepaper wedges,making sure the oil is reheated after each batch.
Step4
With a paring knife,cut away the flesh and pith from the salted lemons and discard. Finely julienne the lemon skin.
Step5
Cut cucumber lengthways and,using a teaspoon,scoop out the seeds. Cut cucumber into small dice. Very finely slice the spring onion into rounds.
Step6
In a small bowl,combine the sea salt,chilli flakes,ground ginger and toasted black and white sesame seeds.
Step7
Dice tuna into 1cm pieces and place in a medium-sized bowl. Dress with extra virgin olive oil and reserved lemon juice. Add spring onion and cucumber and combine.
Step8
Place the mixture on to four plates. Garnish with the spice mix,coriander leaves and a small amount of the salted lemon. Serve the tuna with a bowl of the rice crisps to share at the table.

Ingredients

Method

Step1

Step2

Step3

Step4

Step5

Step6

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Step8

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