Posted on River Cruises
Trying out the specialty restaurants is one of the great pleasures of dining on cruise ships. We recently sailed on the Regent Seven Seas Explorer – it has all-included, all-specialty restaurants.
Chef Enmin Wang at the pan-Asian Pacific Rim on the Regent Seven Seas Explorer was kind enough to share with us the recipe for the healthy, fresh, and delicious Tuna Tartare. He prepares it for us on video, and here's our version of the recipe:
For 2 Appetizer Servings
Step 1: Prepare Carrot/Ginger Japanese Dressing:Makes 375-500 mL
Otherwise, put all ingredients in a blender, blend til smooth. Taste, and add salt, pepper, adjust honey, lime juice, all other seasonings, adding water if desired and necessary for the right consistency. Put in a squeeze bottle for maximum ease, or a jar. This step can be done a day or two ahead of using; keep refrigerated.
This dressing is also delightful on green Japanese salads, and you'll have plenty of leftover to enjoy in other ways.
Step 2: Tuna
Mix all ingredients. Adjust all seasonings to taste.
Step 3: Plate
On each of two decorative plates:
Create a wide pool of Carrot Ginger Dressing.
If you have 6.5 cm rings, place the ring in the dressing and gently pack half of the tuna in the ring, pressing gently down. Remove ring. If you don't have a ring, build a small mound of tuna using two spoons, careful not to disturb the dressing.
Garnish top of tuna with:
Sprinkle around tuna in the pool of dressing:
Repeat with second plate. Serve immediately (with crisps if you wish) and do not allow to sit at room temperature.
Lucie Pescatello is a seasoned World traveler and foodie!