Name: JINBAR Ahi Tuna Crudo
Ingredients: 1 tbsp olive oil; 2 green onions (chopped); 1/2 onion (diced); 1 red chili (sliced); pinch each salt and pepper; 340 g sushi grade tuna or ahi tuna (cut into ¼-inch (5-mm) slices); 1 tbsp chives (chopped ); 2 tbsp red tobiko; 2 tbsp chili oil (approx); 2 radishes (thinly sliced); ¼ cup watercress (lightly packed ); ⅓ cup soy sauce; ⅓ cup Korean honey yuja preserve; 3 tbsp lemon juice; 2 tbsp Korean mustard paste; ¼ cup olive oil; ¼ cup canola oil

You can find Korean honey yuja preserve in Korean grocery stores as “Korean honey citron tea” or online.

JINBAR Ahi Tuna Crudo

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Servings 4

Ingredients

Ahi Tuna Crudo

1 tbsp olive oil
2 green onions chopped
1/2 onion diced
1 red chili sliced
pinch each salt and pepper
340 g sushi grade tuna or ahi tuna cut into ¼-inch (5-mm) slices
1 tbsp chives chopped
2 tbsp red tobiko
2 tbsp chili oil approx
2 radishes thinly sliced
¼ cup watercress lightly packed

Yuzu Soy Vinaigrette

⅓ cup soy sauce
⅓ cup Korean honey yuja preserve
3 tbsp lemon juice
2 tbsp Korean mustard paste
¼ cup olive oil
¼ cup canola oil

Instructions

In small saucepan, heat oil over low heat. Cook green onions, onion, red chili, salt and pepper, stirring occasionally, until onions are tender, about 20 minutes. Transfer to bowl.

Yuzu Soy Vinaigrette

Vinaigrette: In a blender, pulse together soy sauce, yuja preserve, lemon juice and mustard paste. With the motor running on low, slowly drizzle in olive and canola oils until emulsified.

To Plate

Arrange tuna slices on 4 plates. Top each with some of the onion mixture, chives and tobiko. Drizzle each with some of the chili oil and vinaigrette. Arrange radish and watercress on each plate.