Korean-Style Tuna Tartare

Korean-Style Tuna Tartare
Korean-Style Tuna Tartare
Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves four as a starter
Egg Fish No-Cook Korean Pine Nut Tuna Cabbage Sesame
  • freshly ground white pepper
  • 4 egg yolks
  • 2 medium carrots
  • 2 tablespoons sesame seeds, toasted

Preparation Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour. Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square. Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately. Chef Neil Perry shares his tips with Epicurious: From Rockpool by Neil Perry, (C) 2002 New Holland Publishers

Preparation Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour. Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square. Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately. Chef Neil Perry shares his tips with Epicurious: From Rockpool by Neil Perry, (C) 2002 New Holland Publishers

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