Chutoro Kibbeh Nayyeh Recipe

Chutoro

Just like our highest-quality Bluefin Otoro, Bluefin Chutoro also comes from the fatty underbelly of the Bluefin tuna. Chutoro is slightly lower in fat than Otoro and has a less intense taste, but its supreme flavor and soft flesh still make it one of the finest delicacies to come from the sea. Luxe Gourmets' Bluefin are caught in the wintertime, when its taste is the finest; so there is a great advantage to ordering Chutoro that has been “SuperFrozen™” rather than fresh. Thanks to Luxe Gourmets, you can enjoy the excellence of winter Chutoro during any month of the year.

Otoro

Just as the Bluefin is the king of the tuna world, “Otoro” is the queen jewel of the Bluefin.

Whether you are a professional sushi artist, an amateur Japanese cuisine chef, or simply a lover of sushi, you fit into one of two categories: those who have tasted Bluefin Otoro, and those who have not. If you haven’t tried this delicacy, no words or description can give you the experience. That is how special Otoro is.

Cut from the underbelly of the Bluefin tuna, Otoro is the part of the Bluefin with the softest texture, the highest omega-3-fat content, and the most enchanting taste. The marbling on this fish is exquisite, and some compare it to the finest cuts of beef.

Once you taste our Bluefin Otoro tuna, you will never forget it.

Chutoro Kibbeh Nayyeh

Recipe by Marc Matsumoto

Kibbeh Nayyeh is a Lebanese dish that's typically made with raw lamb, bulgur and spices. This adaptation made with Bluefin Chūtoro is delightfully rich and creamy and yet it's light enough to serve as a canapé with some crisp pita chips dusted with citrusy sumac.

Directions

To prepare the pita chips, preheat the oven to 350 degrees F.
Slice the pita bread into 8 wedges and then split each wedge in half by pulling the top half apart from the bottom half.
Lay the pita out on a baking sheet with the split half facing upwards and brush each piece with olive oil and sprinkle lightly with salt.
Bake until crisp and just starting to brown (about 15 minutes). Remove the chips from the oven and let them cool. Dust with some salt and sumac. The chips can be made ahead and stored in an airtight container.
For the Kibbeh, add the tuna, onion, mint, cinnamon, allspice, black pepper, coriander, ginger and salt to a bowl and mix well to combine.
Spread the mixture into a plate or bowl and then sprinkle with sumac and drizzle with olive oil.
Serve with pita chips.

Makes 32 chips + dip

Category : Appetizer
Preparation time : 20 min
Cooking time : 15 min

for chips
2 small pita bread
2 tablespoons olive oil
saltsumac

for dip
225 grams bluefin tuna chūtoro, finely chopped
40 grams sweet onion, grated
3 grams mint, minced
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1/8 teaspoon coriander seed powder
1/8 teaspoon ginger powder
1/4 teaspoon saltsumac
olive oil

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