Tuna Tartare

Growing up half-Japanese you eat a decent bit of tuna, though not as much as people would expect, and usually not as sushi! This recipe is adapted for New York summers, taking advantage of the peak season currently for fresh tuna. The Yagenbori blend works perfectly, with the nigella seeds and sesame adding great flavor and crunch. I usually make crostini to serve with this, but I've found olive-oil potato chips to be a perfect substitute, with the benefit of being gluten-free.


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