Spicy Tuna Tartare in Sesame Miso Cones
A recipe from Wolfgang Puck's 2014 Oscar menu.
Japanese meets Italian! Raw fish is prepared the Italian way with cucumber, tomatoes and herbs providing an extra freshness kick.
Raw fish is not only eaten in Japan – it is also enjoyed crudo in many areas of Italy. We refine the fish here with a little lemon juice. As with ceviche, the acid allows the fish meat to "cook" a little, which gives it a particularly good bite.
Ingredients (4 servings) | ||
---|---|---|
1 | teaspoon(s) | sugar |
1 | handful | garlic |
100 | ml | lemon juice |
4 | anchovy fillets (brined anchovies are best) | |
2 | tablespoon(s) | ricotta cheese |
100 | ml | olive oil |
3 | medium sized cucumbers | |
250 | g | ripe tomatoes |
2 | spring onions | |
1400 | g | red mullet fillet (from 1-2 red mullets, depending on size) |
some | basil and oregano | |
some | salt and pepper |
Tip:
There's plenty of fish in the sea! Of course, you can also use other really fresh fish for the recipe. However, white-fleshed fish such as sea bass and sea bream are ideal, as is Arctic char.