PONZU TUNA
TARTARE, CRISP
SHALLOT, CHILI
MAYONNAISE
PONZU
2 Teaspoons Citrus Ponzu
2 Teaspoons Low Sodium Soy Sauce
2 Teaspoons Mirin
A 1 inch piece Kombu, rinsed
Method: Combine all and marinate for two days. Strain and reserve.
TUNA MIXTURE
Yield: 3 spring rolls = 1 order.
3 oz Sushi Grade Tuna, diced
Salt To Taste
1 Teaspoon Shallots, minced
½ Teaspoon Chives, minced
A Pinch of Thai Chili, minced
1 ½ Tablespoons Kewpie Mayo
2 Teaspoons Ponzu
2 Teaspoons Panko Breadcrumbs
Method: Gently fold together all of the ingredients
Serve the tartare with fried wontons or spring roll sheets.
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Chef Brian Ray