Ginger, soy sauce, crunchy daikon and rice wine vinegar bring an Asian twist to this recipe from Fairway Market chef Mitchel London and executive vice president Dan Glickberg.
Tuna Carpaccio With Daikon
Serves two
1/2 pound fresh tuna steak
1/2 cup daikon radish
1 tablespoon cilantro
1 teaspoon ginger
2 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 pinch salt
Optional: 1 Thai chili pepper
Cut tuna into neat cubes. Cube daikon, chop cilantro, julienne ginger and thinly slice pepper if using. Put tuna, daikon, cilatro, ginger and pepper in a bowl, add rice wine vinegar and soy sauce and mix.
Mound tuna mixture in the middle of your serving plate and drizzle with additional vinegar and soy sauce. Add a pinch of salt, garnish with a few whole leaves of cilantro, some slices of ginger and a whole Thai chili pepper if desired.
Promotional consideration furnished by Fairway Market.
