What could be better than pairing sashimi with caviar? This dish can serve as a refreshing appetizer or a lighter main dish. Serve with chilled saki, white wine or champagne.
Yellowtail Tartare with Payusnaya
Recipe courtesy of California Caviar Company
Serves 4
Ingredients
- 1 pound sashimi grade Yellowtail tuna
- 1 Tablespoon grape seed oil, or another oil which is light in flavor
- 2 Tablespoon chives, chopped
- 1 Tablespoon lemon zest
- 2 oz Pepin Payusnaya (pressed caviar)
- Sea salt & fresh ground black pepper to taste
With a very sharp knife, dice the yellowtail into ¼” thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8″ thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
