in Japan

Creamy tuna tartar with poached egg

updated

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Ingredients for 4 servings:

  • 320 g tuna fillet(s), sashimi quality
  • 2 tbsp chives
  • 2 tbsp cucumber(s), diced
  • 2 tbsp celery, finely chopped
  • 4 tbsp mayonnaise (chili mayonnaise)
  • 1 tsp sesame oil, roasted
  • 1 pinch(s) spice mix (Togarashi pepper) or cayenne pepper
  • salt and pepper
  • 4 eggs
  • Spirit vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Finely dice the tuna and combine with all the other ingredients. Season with salt and pepper and arrange in a pastry cutter on four small plates. Poach the eggs in salted water with vinegar (1:5 mixture with water) until the egg whites are completely set. Season the eggs with salt and arrange them on top of the tartar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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