Black Garlic & Yuzu Ahi Tartar Recipe
Charred Brown Butter 'Deli & Bread' Sweet Roll Crostini, Crispy Capers, Truffle Oil, Pickled Red Onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Tartar
Crostini
Toppings
Method
Preparation of Ahi Tartar
- 1
Prepare the Tartar
Finely dice the fresh ahi tuna and place it in a mixing bowl. Mince the black garlic and add it to the bowl along with yuzu juice, soy sauce, sesame oil, and chopped chives. Mix gently to combine and set aside.
Crostini Preparation
- 2
Make the Crostini
In a skillet, melt the unsalted butter over medium heat until it turns brown and has a nutty aroma. Brush the sweet roll pieces with the brown butter and sprinkle with salt. Toast the bread on a grill or in the oven until golden and crispy.
Pickled Red Onion
- 3
Pickle the Red Onion
In a small saucepan, combine the water, white vinegar, and sugar. Bring to a gentle simmer and stir until the sugar dissolves. Slice the red onion thinly and add it to the mixture. Remove from heat and let it cool. Once cooled, refrigerate until ready to use.
Crispy Capers
- 4
Fry the Capers
In a small skillet, heat a tablespoon of oil over medium heat. Add the capers and fry until they are crispy, about 3-4 minutes. Remove and drain on paper towels.
Assembly
- 5
Assemble the Dish
To serve, place a generous spoonful of the ahi tartar on each crostini. Top with crispy capers and pickled red onion. Drizzle with truffle oil before serving.
