Serves 4

• 3 ounces tuna, sushi grade
• 1 teaspoon Shiso Oil
• 1/2 teaspoon shallots, finely chopped
• 1/2 teaspoon pickled ginger (white)
• 1 teaspoon extra virgin olive oil
• Sea salt, to taste
• 1 nori sheet (optional)
• Tempura batter
• Canola oil for frying

Cut the tuna into small cubes and place in a bowl set over ice. Add Shiso Oil, shallots, pickled ginger, extra virgin olive oil, and sea salt to taste and mix. Keep over ice, very cold. To make the nori chips, cut nori into triangles, dip into tempura batter and fry at 350°F until crisp. To serve, place tuna tartar in center of plate and garnish with nori chips.

>>This recipe appears in Episode #313.

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