Bluefin Tuna & Kelp With Rice Crisp Recipe
Make Bluefin Tuna & Kelp With Rice Crisp Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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TO START
Method
TO START
- 1
Rehydrate wakame in cold water for 8–10 minutes until softened. Drain well and roughly chop into bite-sized pieces.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, lemon juice, white miso paste, chili flakes, and sesame oil to create a bright tartare marinade.
- 3
Pat the tuna dice dry and toss with half of the marinade. Let rest 5–8 minutes to lightly cure and absorb flavor.
- 4
Prepare the rice crisps: in a dry skillet over medium heat, toast puffed rice for 2–3 minutes until lightly golden. Remove from heat, then drizzle with a touch of sesame oil and a pinch of salt to season.
- 5
To plate, place a bed of wakame on each puffed rice crisp. Spoon a portion of the marinated tuna on top of the wakame.
- 6
Drizzle the remaining marinade over the tuna. Finish with shredded nori and toasted sesame seeds. If desired, add a small squeeze of lemon for extra brightness.
