Maguro Ikura Tartare

I love raw fish, but it does not always have to be eaten as a part of sushi or a traditional sashimi. Another way to do it is as a tartare, much as a traditional steak tartare. And as in a steak tartare, it is as much about the flavorings added to the raw meat as much as it is about the meat itself. This is no exception. The use of the ikura (salmon roe) to add a salty element as well as a texture component to the maguro (tuna) yield a great base for this tartare. Adding the other traditional Japanese components do the rest.

Ingredients

• 1/2 lb sashimi grade tuna (maguro)
• 2 ounces salmon roe (ikura)
• 1 1/2 tablespoons furikake OR 1 teaspoon shredded seaweed and 1/2 teaspoon sesame seeds
• 1 1/2 tablespoons dashi kombu soy sauce OR light soy sauce
• 2 tablespoons finely sliced green onion
• 1/2 teaspoon wasabi paste

Actually, this is pretty easy to make because, after all, you don’t really end up cooking anything – it’s all just prep work.

Start by cutting the tuning in to small 1/4 inch cubes, and place in a bowl. To this, add the salmon roe, and fold in gently to avoid breaking the fish eggs. Next add the other ingredients and again fold them all together very gently. Transfer to chilled serving bowls, and enjoy this healthy dish.