1 lb Yellowfin tuna; see * Note
1 tb Dark sesame oil
2 tb Soy sauce
1 tb Rice-wine vinegar
1 tb Chives; finely chopped
Chives; for garnish
Salt
Freshly ground pepper
2 lg Red radishes or 1 daikon
-radish; washed
* Note: Make sure to order sushi-quality tuna in advance at your fish
store.
Cut tuna into 1/4-inch dice, and roughly chop until tuna holds together. In
a medium bowl, combine tuna, sesame oil, soy sauce, vinegar, and chives.
Season with salt and pepper. Cover, and refrigerate until serving, up to 1
hour. When ready to serve, slice radishes with a mandolin. Using a 1-inch
cookie cutter as a mold, press 1 heaping teaspoon of tartare mixture onto a
radish disk, forming a cylinder. Garnish each with two-inch pieces of
chives. Repeat with remaining tartare and radishes. Makes about 3 dozen.
Yields
36 servings