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Tuna Tartar in Belgian Endive spoon

150 Batch Size
150 Portion per Batch
Quantity
(A)
Unit Ingredients
9 lb  very fresh tuna steak
2 cup olive oil
5 each limes, zest grated and juiced
 1/4 cup wasabi powder
 1/4 cup  soy sauce
6 oz hot red pepper sauce
to taste  salt
4 Tbs freshly ground black pepper
12 each  minced scallions, white and green parts
3 each  minced fresh jalapeno pepper, seeds removed
4 Tbs  toasted sesame seeds
150 each Belgian endive leaves

Mince the tuna into and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Add the toasted sesame seeds. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. portion 1oz on the stalk end of a belgian endive.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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