Tuna Tartare Handrolls
There is a Japanese Izakaya in Brooklyn called Rules of Thirds that Jasmine and I go to occasionally. We ordered a tuna tartare on our most recent visit and we loved it: freshly minced tuna with panko, scallions and toasted nori sheets. This recipe is heavily inspired by what we had that night albeit the portion size is almost triple of what we had. This has dinner party potential since the prep is very quick and you can scale it up for an even bigger batch!
Ingredients
Tuna Tartare
1/2 pound fresh tuna
1 scallion, minced and soaked in water
1/2 teaspoon sesame oil
1.5 teaspoons soy sauce + more to taste
1 tablespoon pickled shallots
1 tablespoon panko
fleur de sel
1 tablespoon chives
1 teaspoon wasabi
2 sheets of toasted nori, cut into thirds.
Mince the tuna until it is very fine. Drain and dry the scallions and add it to the tuna. Season with sesame oil, soy sauce, and pickled shallots. Give it a taste: it should be umami forward with a light sesame flavor. Adjust the seasoning to taste.
To finish, plate the tuna using a ring mold (or directly onto the plate) and garnish with panko, fleur de sel, chives, and sheets of toasted nori on the side.
Enjoy by taking a spoonful of the tuna and wrapping it with the nori. Dip it into a side of soy sauce and wasabi.