karadekoolaid
Legendary Member
[Mod comment: copied from another post to make a stand-alone recipe (TR)]
Note: The quantities are not exact, but this should give you a good idea
Ingredients
500 gms (just over 1lb) sashimi grade red tuna, diced
2 green onions, finely chopped
2 pieces lemongrass, white part finely diced
1 or 2 Napa cabbage leaves, finely shredded
1/2 medium red pepper, diced
1" fresh ginger, grated
1-2 fresh green chiles, diced (optional if you don't like the heat)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp sugar
1 tbsp fresh cilantro, chopped
Lime/lemon juice
Method
I prepare all the veggies first and mix together with all the seasoning.
If the ginger sounds too much, use 1 tsp of pickled ginger, with a bit of rice wine vinegar, and blitz it in the food processor.
Once you're happy with the flavours (and you can adjust the sesame oil, the soy, the rice vinegar, the onion, the salt, etc.) then mix in the tuna. Taste again until you're happy with the result.
Note: The quantities are not exact, but this should give you a good idea
Ingredients
500 gms (just over 1lb) sashimi grade red tuna, diced
2 green onions, finely chopped
2 pieces lemongrass, white part finely diced
1 or 2 Napa cabbage leaves, finely shredded
1/2 medium red pepper, diced
1" fresh ginger, grated
1-2 fresh green chiles, diced (optional if you don't like the heat)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp sugar
1 tbsp fresh cilantro, chopped
Lime/lemon juice
Method
I prepare all the veggies first and mix together with all the seasoning.
If the ginger sounds too much, use 1 tsp of pickled ginger, with a bit of rice wine vinegar, and blitz it in the food processor.
Once you're happy with the flavours (and you can adjust the sesame oil, the soy, the rice vinegar, the onion, the salt, etc.) then mix in the tuna. Taste again until you're happy with the result.