(serves 4 for a dainty appetizer)
1 pound VERY fresh sushi-grade tuna
2 tbsps tiny capers, chopped
3 tbsps green olives, sliced in half, then sliced thin (mine came with chilli flakes, a nice addition)
2 tbsps olive oil
juice of 1 lemon
2 tbsps ponzu sauce
sea salt and fresh black pepper to taste
2 handfuls frisee lettuce
1 avocado, sliced and drizzled with lemon juice
extra olive oil for drizzling.
Chop the tuna fairly fine, much smaller than bite-size pieces, but not mushed. Place in a medium bowl and add the capers, olives, olive oil, lemon juice and 1 tbsp of the ponzu sauce. Ponzu sauce, in case you have not cooked with it before, is a revelation. It is a slightly fishy, very citrusy, clear soy-based sauce that lends itself perfectly to sushi and sashimi salads. Season the mixture and set aside.
In another bowl, place the frisee and drizzle with remaining ponzu sauce. Mix with your hands. For each serving, place a bit of frisee and some avocado slices on a plate. Divide the tuna mixture into four servings and place each serving in a little ramekin, packing the mixture tightly. Turn ramekin upside down on plate. Drizzle with a bit of olive oil and serve cold.Print This Post
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