HAMACHI CRUDO WITH CHARRED SHISHITO PEPPERS & SHALLOT TRUFFLE VINAIGRETTE
INGREDIENTS
Servings: 6
1 tsp fresh lemon juice
6 oz fresh sliced Hamachi or sushi grade fish of choice
1 tbsp Sabatino Tartufi Truffle Zest® seasoning, divided
3 Shishito peppers
1 serrano pepper, thinly sliced
1/2 habanero pepper, minced
1 tbsp sliced shallots
1 lime, freshly squeezed, plus 1 teaspoon of its zest
1 tbsp extra virgin oil
1 tsp fresh cracked pepper
1/2 tsp salt6 fresh corn tortillas, split & baked or store bought crispy tostada shells
1/2 tablespoon Sabatino Tartufi All Natural Black Truffle Infused Oil, divided
1 tsp Sabatino Tartufi Truffle Zest® Hot seasoning
1/2 bunch dill sprigs
DIRECTIONS
1. In a medium bowl combine the diced beef tenderloin, 2 Tbsp green onion, shallot, ginger and 2 tsp sesame seeds.
2.In a small bowl, whisk together the ingredients for the Sesame Soy Vinaigrette. Toss with the beef tartare mixture. Reserve.
3. In a small bowl, whisk together the ingredients for the Ponzu Truffle Mustard until smooth. Reserve.
4. For fried shallots, in a small saucepan add oil. Add shallots to oil and place over medium heat. Cook, stirring occasionally for about 10-15 minutes until they become light brown. Remove with a strainer to drain on a paper towel. Sprinkle shallots with Sabatino Tartufi Truffle Zest. Reserve.
To assemble:
Divide Asian Steak Tartare evenly on two thick pieces of toasted sourdough bread. Make a small indentation in each. Gently place egg yolk in indentation. Sprinkle with remaining sesame seeds and green onions. Gentle arrange truffled fried shallots on top. Serve with Ponzu Truffle Mustard.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
