Tuna Tartare betel leaves with chilli plum dressing
Cook Time 10 minutes
Servings 6 as a large canape
250g yellowfin tuna fillet, sashimi grade
1 tbsp black sesame seed, roasted
1 tbsp white sesame seeds, roasted
1 nashi pear, 1cm cubes
6 betel leaves
yukari (dehydrated shiso leaves), to garnish
1 tbsp Korean fermented chilli paste.
50ml maesil vinegar (Korean plum)
75ml soy sauce
100ml grapeseed oil
Mix the gochujang, soy and plum vinegar in a bowl. Emulsify slowly with the grape seed oil.
Cut the tuna into 1cm thick cubes. Fold dressing through fish. Then add sesame seeds and nashi pear.
Serve on betel leaves.