Asian Tuna Tartare
2 to 3 Tbsp Toasted Sesame chili oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeo
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 tablespoons lemon juice or rice wine
Sea salt and freshly ground pepper
garnish with scalllions or diced cucumber or pickled ginger
In a bowl, combine the oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
With a very sharp knife, cut the tuna into 1/8-inch dice.
In a large bowl, combine the tuna with 3 tablespoons of the ginger sesame oil, 3 tablespoons of the cilantro and the jalapeo, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate.
Fill the mold with tuna tartare, pressing gently. Lift off the mold.
Repeat with the remaining tartare.
Drizzle the remaining ginger oil around each tartare and sprinkle with garnish, the remaining tablespoon of cilantro