This appetizer is dazzling to look at but very simple to make. I like to make the ice the day before and just scoop it out last minute to save time. Sansho is a Japanese pepper. If you can't find it, just use regular black pepper.
Directions for: Tuna Tartare with Carrot Ice
Ingredients
Carrot Ice1 cup carrot juice (310 ml)
2 Tbsp mirin (30 ml)
2 Tbsp ginger juice (grate ginger and squeeze between 2 spoons) (30 ml)
2 Tbsp fresh lime juice (30 ml)
1 carrot, finely grated
Tuna Tartare8 oz sushi grade tuna, cut into -inch dice (227 gm)
1 scallion, finely chopped
Juice of lime
Grated zest of 1 lime
yellow pepper, finely diced
4 grape tomatoes, finely diced
1 to 2 tbsp. toasted black sesame seeds (15 to 30 ml)
1 Tbsp tamari (15 ml)
1 Tbsp thinly sliced/chiffonade shiso or mint
Course salt and sansho (Japanese pepper), to taste
AssemblyFresh shiso leaves or coriander leaves, for garnish
Directions
Carrot Ice1. Add the carrot juice, mirin, ginger juice, fresh lime juice and finely grated carrot to a bowl. Mix to combine. Transfer to a shallow pan or baking dish. Place on a flat surface in freezer for 1 hour or until begins to freeze. Remove from freezer and stir well with fork, breaking up the mixture so that no chunks remain. Return to freezer for a further 1/2 hour and repeat stirring process. Repeat this procedure until mixture has completely crystallized from the stirring and freezing. Keep frozen until ready to serve.
Tuna Tartare1. Combine tuna, scallion, lime juice, lime zest, yellow pepper, tomatoes, black sesame seeds, tamari, shiso. Toss well to blend. Season the mixture with salt and sansho. Let stand 30 minutes or up to 1 hours before serving.
Assembly1. On a small plate, scrape a little of the carrot ice and serve beside a small scoop of the tuna tartare. Garnish with shiso leaves or coriander leaves. Alternatively for serving, layer the tuna tartare with the carrot ice in 8 small shot glasses and garnish with a shiso leaves.
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