Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
BC Albacore Tuna Tataki
BC Albacore Tuna Tataki
Ingredients (Serves 4)
- 500 g (1 lb) albacore tuna fillet, trimmed and cut into 5 cm (2") by 7.5 cm (3") segments
- 5 mL (1 tsp) sea salt
- 2 cloves garlic, finely minced
- 30 mL (2 tbsp) sake
- juice of 2 lemons
- light shoyu, equal amount of lemon juice
- 250 mL (1 cup) shredded diakon
- 30 mL (2 tbsp) grated daikon mixed together with 2.5 mL (1/2 tsp) Japanese red chili pepper
- 30 mL (2 tbsp) finely minced ginger
- 2 green onions, finely minced
For Garnish
- Benitate (Japanese red cress)
- alfalfa sprouts or diakon sprouts (optional)
Method
Lightly sprinkle salt over tuna fillets. With oven tongs, hold tuna fillets over gas flame or hot electric element to sear tuna lightly, just enough to colour tuna. Alternatively, you can use a kitchen blow torch. Immerse fillets into ice cold water bath to cool. Remove, dry well, and slice into 1 cm (1/2") thick slices.
In a large mixing bowl, mix together garlic, sake, lemon juice and shoyu. Add tuna slices and marinate for 1 minute.
To Assemble
Place a small pile of shredded daikon radish on each of four serving plates. Remove tuna from marinade and divide equally onto each pile of prepared shredded daikon. Garnish each with a small amount of grated daikon mixture, minced ginger and green onion. Add cress or sprouts if desired and serve.
Courtesy of Hidekazu Tojo - Tojo's Restaurant Vancouver, B.C. Copyright 2006
