Susan Pey's Asian Tuna Tartar
1/4 cup corn oil
2 tsp grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 tsp minced Serrano chile
1 1/2 tsp wasabi powder
1 tsp toasted sesame seeds
1 Tbsp finely chopped green onion
1 1/2 Tbsp lemon juice, plus half a lemon
Sea salt and freshly ground pepper
In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain & keep the oil. Discard the ginger.
With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
For a first course: Place a small mound on a salad plate and drizzle the remaining ginger oil around the perimeter of plate and sprinkle with cilantro and a squeeze of lemon. serve immediately.
For a passed hors d'oeuvres: Place approx 1 tablespoon of the tartare in a Chinese soup spoon and drizzle a bit of ginger oil on top of each tartare and sprinkle with cilantro and a squeeze of lemon juice.