Food, Fun and Fabulous 72
Soy-ginger Marinade
3 tablespoons soy sauce
2 tablespoons teriyaki glaze
2 tablespoons pickled ginger
2 tablespoons ginger juice
1 tablespoon mirin
2 tablespoons rice wine vinegar
1 lemon, zest and juice
¼ cup olive oil
1 ½ tablespoons sesame oil
In a blender or food processor mix all ingredients
except oils and start to blend. Slowly add oils to
produce a thick marinade.
30 minutes before serving, add ¼ cup of marinade
to chopped ahi tuna. Place 1-2 tablespoons ahi
mixture into Asian spoons, and garnish with chives
and a few edamame beans. As an alternative to
the spoons, cut a seedless cucumber into 1-inch
pieces and scoop out the center with a melon
baller to make a small well for ahi mixture. Garnish
with seaweed salad, purchased at a local Asian
market, if desired.
yield: 3 cups
Ahi Tuna Tartare with Edamame
1 pound sushi/sashimi-grade of ahi tuna, chopped
into ¼-inch pieces
1 (12-ounce) bag frozen shelled edamame,
blanched
¼ cup chives, chopped
To blanch edamame, bring salted water to a boil in
a medium sauce pan and drop edamame into the
boiling water for 7 minutes. Drain in a colander
and then shock the beans in ice water for 10
minutes. Drain and refrigerate.
An all-time favorite! It's wonderful on white porcelain soup
spoons or savory edible spoons that can be ordered from
Edibles by Jack,.
