Recipe: Tuna Tartar with Soy and Yuzu Kosho
- 1 pound sushi-quality big eye or blue fin tuna
- 2 teaspoons togarashi
- 2 tablespoons white soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon yuzu kosho
It is very important to combine these ingredients just before serving. Do not make ahead.
Dice the tuna with a very sharp knife into 1/4-inch cubes. Whisk the yuzu kosho, soy and sesame together, and add this and all the other ingredients to the tuna and combine. Adjust toyour taste preference for salt and spiciness. Note: The yuzu kosho is very potent.