Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Tuna Tartare with Sesame

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Tuna Tartare with Sesame Empty Tuna Tartare with Sesame

    Post by Lobo Fri 29 Jan 2016, 7:54 pm

    Tuna Tartare with Sesame Img28l
    Tuna Tartare with Sesame
    Tuna Tartare with Sesame Translucent
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    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Servings: 4
    Don’t shy away from preparing raw fish. Go to a fish market that carries sushi-grade tuna and work quickly when you are cutting the fish, and this dish will be a success. The Asian flavors of ginger, soy, chile and lime juice highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch.






    • 96

    Ingredients:


    • 2 tsp. sesame seeds

    • 1 lb. sushi-grade tuna fillet
    • 3/4 tsp. peeled and minced fresh ginger
    • 1 1/2 Tbs. soy sauce, preferably reduced sodium
    • 2 1/4 tsp. fresh lime juice
    • 1 jalapeño chile, finely minced

    • 1 1/2 Tbs. Asian sesame oil
    • 8 pieces fresh chives, each about 1 1/2 inches long

    Directions:

    In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2 to 5 minutes. Pour onto a small plate to cool.

    Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeño and sesame oil and stir gently to combine.

    To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing evenly. Top with the chives and serve. Serves 4.

    Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault & Jordan Mackay (Weldon Owen, 2012).
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