It is the end of another day; I look out across the sea where the evening sunset has filled the sky with the most awesome hues as it starts to sink over the horizon, a scene that I enjoy while I prepare dinner. Music is playing softly in the background, adding to the peaceful ambiance.
The table is set; the doors swept back to allow maximum view over the seascape where lights from ships and fishing vessels are already starting to twinkle against the evening dusk.
To night I feel like something light, I will make some Tuna Tartar with Cucumber Yoghurt sauce. The recipe is one that I particularly like and which I have shared with friends. I hope you do too.
75 gms (3oz) fresh red tuna (sashimi grade is best)
20 gms (1 tbsp) pickled ginger slices
1 tsp fresh ginger juice, squeezed from grated ginger
3-4 (1/4 cup) spring onions, chopped into small rings
1/8 tsp wasabi paste
1 tbsp soy sauce
Cucumber yogurt sauce
1 tbsp yoghurt
2 tbsp pureed cucumber (seeds removed)
Salt and pepper to taste
Shredded cucumber, sesame seed cracker, sesame seeds
Cut the tuna into small cubes. Mix the wasabi paste and soy sauce until smooth. Toss the tuna with the wasabi and soy sauce and the other ingredients until well mixed.
On a plate, pack the shredded cucumber garnish half way up a metal or pastry ring. Tightly stack the tuna mixture on top to form a cylindrical structure. Pour a circle of cucumber yoghurt sauce around the tuna. Remove the ring. Sprinkle with sesame seeds and serve with a sesame cracker on top.
Enjoy with a nice glass of wine