This classic Korean tartare is usually made with beef, but our Bluefin Tuna is an equally tasty alternative. The tuna is cut into strips and seasoned with soy sauce, sesame oil and garlic and mixed with pine nuts and sesame seeds. It's topped with chives and a raw egg yolk that get mixed in for a rich, flavorful appetizer that goes beautifully with sweet crispy sticks of Asian pear. When eating uncooked or undercooked egg, please be sure your eggs are pasteurized.
- Prepare a bowl of acidified water (water with citric acid, or lemon juice added), to keep the Asian pears from changing color once they're cut.
- Slice the top and bottom off the pear, and then slice 4 sides off the pear to make a cube. Peel any remaining skin off the pear and then slice the cube into 1/4-inch thick slices. Cut the slices into 1/4-inch wide sticks and then add them to acidified water, discarding any pieces from the core.
- Slice the tuna into 1/5-inch thick slices and then into 1/5-inch wide strips. Slice the strips 2-inches long. Add the tuna to a bowl along with the sesame oil, soy sauce, pine nuts, sesame seeds, garlic and salt. Stir to combine.
- Drain the Asian pears and spin to dry.
- Place a 2.5-inch ring mold in the center of each of two plates and surround each mold with a ring of Asian pears.
- Fill each mold with half of the tuna and gently pack the tuna down with the bottom of a spoon.
- Top the tuna with the chopped chives and then carefully remove the ring mold.
- Finish each plate of yukhoe with a raw egg yolk placed in the center.
- 1 large Asian pear
- 220 grams bluefin tuna loin
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon pine nuts
- 2 teaspoons sesame seeds
- 1/4 teaspoon garlic
- 1/8 teaspoon salt
- 10 chives, finely chopped
- 2 pasteurized egg yolks