Tuna Tartare with Cucumber Relish


1/4 cup corn oil
2 tsp. grated fresh ginger
1 lb. Sushi grade raw Tuna
1/4 cup finely chopped cilantro
1 tsp. minced jalapeno pepper
1.5 tsp. wasabi powder
1 tsp. seasame seeds
1 Tbls. chopped scallions
1.5 Tbls. lemon juice
Sea salt and fresh ground pepper to taste

In a bowl combine the corn oil and ginger and let stand at room temperature for 1 hour. With a very sharp knife, cut the tuna into 1/8” dice. In a mixing bowl combine the tuna, ginger oil mixture, and the remaining ingredients together, toss lightly and serve.

Cucumber Relish
1/2 cup rice vinegar
1/2 cup sugar
2 Tbls. minced fresh ginger
1/2 Tbls. salt
1 seedless cucumber
1/2 medium red onion
1 red bell pepper

Thinly slice the cucumber, red onions and red pepper and place them in a mixing bowl. In a separate bowl mix the vinegar, sugar, salt and ginger together, stirring until the salt and sugar both dissolve. Pour the liquid in the vegetable bowl and lightly toss together. Keep refrigerated until ready to serve.

Recipe courtesy of:

Phongkrit "Pok" Cheoichom

Outer Banks Brewing Station

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