In Singapore you can buy sushi and sashimi at the supermarket. So instead of going to Sizzle Bento or one of those other little shops in the food courts like in Australia, you just go to the supermarket. I’m sure I don’t need to tell you that this is: awesome. And they don’t just sell pre-made sushi or sashimi either, you can also buy the ingredients to make your own. I absolutely love tuna sashimi and I’ve been eyeing off some sushi grade tuna for a while now.
I went to a speciality Japanese supermarket last week and their sushi and sashimi aisle was about as long as a normal supermarket aisle at Coles. It was amazing. I wasn’t there for pre-made sushi though, I wanted a piece of maguro akami. Maguro (ma-goo-row) means Bluefin tuna and akami refers to the cut of tuna. In this case, akami is the leaner meat from the sides of the fish. This is the standard type of tuna sashimi and not as fatty (and therefore as expensive) as the other cuts.
Tuna tartare can be a bit of an expensive dish to make, not only because you will need to seek out some sashimi grade tuna, you will also need to buy a few things but only use a small portion of them. For example, you will need to buy an avocado, but you will only need ¼ cup of finely diced avocado pieces.
There is also lot of chopping involved, but otherwise you just mix all of the ingredients together. Super simple and it makes a great statement as an entrée at a dinner party or as finger food at a party, depending on how you chose to serve it.
Served on a shiso (perilla) leaf it is easy to pick up and eat as one mouthful. You could also mould it using a scone cutter or some ‘cooks’ PVC pipe for more of an entrée type serving.
Or, you could just dip some seaweed chips into it and eat it for an indulgent lunch like I did :)
You will need some potentially tricky to find ingredients for this one but I swear it’s worthwhile. As always, I’ve tried to give you alternatives or substitutions where able.
The tobiko (flying fish roe) that I got was about $4.90 AUD and honestly was way more than I needed. The maguro (tuna) was about $14.80 AUD and pretty good value if you ask me.
I used these shiso leaves (aka perilla leaves) as a little edible plate for a finger food style of serving. You could also use cucumber rounds or rice crackers instead.
The hardest part about this recipe is cutting everything into small cubes. I tried to cut everything into similar sized shapes butit doesn’t need to be perfect, my knife skills are certainly not the greatest at the best of times.
This was my first time trying kaiware (daikon radish sprouts) it has a great peppery flavour and looks really pretty in the tartare too. I’m thinking normal radish sprouts (if you can get them) would be a great alternative or mustard cress (which is much more readily available) would also be good.
This tuna was such good quality, it was so easy to cut into little cubes.
Textural, pretty and a slight warmth from the wasabi and daikon elements. So very good.
Japanese Style Tuna Tartare
Ingredients – Makes approximately 2 cups of tartare
- 150g sushi grade tuna
- 1/3 cup of peeled and finely cubed daikon radish
- ¼ cup of finely cubed avocado
- 2 tbs of the top green leafy part only of kaiware (daikon radish sprouts) alternatively use mustard cress
- ½ tsp of wasabi paste
- 1 tsp of Kewpie mayonnaise alternatively use normal mayonnaise
- 1 tsp lime juice
- 1 tsp black sesame seeds
- ½ tsp light soy sauce
- 1 tsp finely chopped chives
- 2 tsp of tobiko (flying fish roe plus) extra for garnish
- Mix together all ingredients with a pinch of salt. Let sit unrefrigerated for 5 minutes before serving. Garnish with the extra roe.
- Can be prepared a few hours in advance and then refrigerated, but it is best served on the same day as made.