Tuna piles with ginger onions by My Flying Table
This is an original Japanese recipe recommended by Verena from My Flying Table. She discovered it on one of her flights to Japan, and it has become one of her husband Timo’s favorite dishes. It’s great as a starter or intermediate course, and furthermore one that is very easy to prepare, even if you are not an expert of Asian cuisine.
Ingredients (serves 4):
400gr very fresh tuna (Sashimi quality)
10 sun-dried tomatoes
1 bunch of spring onions
2 small pots of rucola cress
For the ginger onions:
600gr red onions
125ml rice wine
125ml rice vinegar
4 tablespoons of very fine sugar
6 tablespoons sweet chili sauce
2 teaspoons finely chopped ginger
1 tablespoon finely chopped garlic
- Peel the ginger and the garlic and chop finely. Cut the red onions into fine slices, mix with the ginger, the garlic and the other ingredients from the list above and boil for 2 minutes. Then put the mixture into the fridge and let it cool down
- Cut the tuna into 12 thin slices, fry for just 2 seconds on each side and let cool down
- Cut the spring onions in rings, then peel the avocado and cut into slices of 1/2cm
- Place 1 slice of tuna on a plate, put 1 1/2 tablespoons of the ginger onions and some spring onion rings on top and cover with a another slice of tuna. Then put some avocado slices and sun-dried tomato on top, cover with a third slice of tuna and press slightly down to fix it. Spread some rucola cress, spring onion rings and ginger onions over it. Prepare 3 more plates the same way.
Enjoy, or in Japanese: Itadakimasu! And if this has made you curious for more on My Flying Table, check out the feature article.