Mexican Chiltepin Pepper Yellowfin Tuna Tartare Recipe
Yuzu, Ginger, Soy, Cilantro Pickled Beech Mushrooms Nori-Sesame Wonton
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Ingredients
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Tartare
Method
Preparation
- 1
Prepare the Tuna Tartare
In a bowl, combine the diced yellowfin tuna, yuzu juice, grated ginger, soy sauce, minced chiltepin peppers, and chopped cilantro. Mix gently to combine, ensuring the tuna is evenly coated. Cover and let it marinate in the refrigerator for about 15 minutes.
- 2
Pickle the Beech Mushrooms
If not pre-pickled, soak the beech mushrooms in a mixture of vinegar, water, and a pinch of salt for at least 30 minutes. Drain and set aside.
- 3
Prepare the Wonton Chips
Preheat the oven to 375°F (190°C). Cut wonton wrappers into triangles and place them on a baking sheet. Brush lightly with oil and sprinkle with sesame seeds. Bake for about 8-10 minutes or until golden and crispy.
- 4
Assemble the Dish
On a serving plate, layer the tuna tartare in the center. Arrange the pickled beech mushrooms around the tartare and serve with the crispy wonton chips and nori sheets for dipping.
