Tuna Martini

Name: Tuna Martini
Ingredients: 4 ounces sushi-grade tuna, cut into 1/4-inch dice; 1 teaspoon sesame oil; Kosher salt; 2 ounces creme fraiche; 1/2 teaspoon Thai Sri Racha; 1/2 teaspoon tamari or soy sauce; 1 teaspoon finely sliced scallion; Roasted white and black sesame seeds, for garnish; 1 fried gyoza or wonton skin; 1/2 teaspoon pickled julienne ginger; 1/2 teaspoon wasabi infused flying fish roe

11 ingredients

11 steps

Ingredients

4 ounces sushi-grade tuna, cut into 1/4-inch dice
1 teaspoon sesame oil
Kosher salt
2 ounces creme fraiche
1/2 teaspoon Thai Sri Racha
1/2 teaspoon tamari or soy sauce
1 teaspoon finely sliced scallion
Roasted white and black sesame seeds, for garnish
1 fried gyoza or wonton skin
1/2 teaspoon pickled julienne ginger
1/2 teaspoon wasabi infused flying fish roe

Directions

1

Combine tuna with sesame oil and kosher salt, to taste.
2

Set aside.
3

Mix creme fraiche with Sri Racha and kosher salt, to taste.
4

Place creme fraiche mixture in the bottom of a 6-ounce martini glass.
5

Put seasoned tuna on top of creme fraiche.
6

Drizzle soy sauce on top of the tuna.
7

Sprinkle scallions and sesame seeds on top of the tuna.
8

Gently place the fried gyoza or wonton skin on top of tuna.
9

On either side of the skin, place julienned ginger and wasabi infused fish roe.
10

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11

The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.