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Faux Wild Ginger Tuna Bruschetta

Wild Ginger is a fancy fusion restaurant in Seattle. This is my version of one of their signature dishes, bruschetta served with a pâte made from uncooked, sushi-grade ahi tuna. It's an easy and fast recipe that takes about 15 minutes total. At the restaurant, this is served as an appetizer, and there are dill fronds, basil leaves, and thin slices of sugary pickled ginger which you can place on top of the bruschetta before you bite into it. I think the sugary pickled ginger would require several days advance preparation, so I've never tried it. Like with sushi, please don't eat this if you are pregnant.

I get our sushi-grade ahi at Pure Food Fish and our French bread from Le Panier Very French Bakery, both in the Pike Place Market.

Faux Wild Ginger bruschetta

1 loaf French bread (baguette)

12 oz. sushi-grade ahi (yellowfin) tuna
1 tbsp olive oil
white pepper to taste
1 scallion

Sauce:
2 tsp whipping cream
1 tsp soy sauce
1 tsp sake (Japanese rice wine)
1 tsp minced garlic (about 1/2 clove)
pinch of salt
2 tsp brown sugar (optional)
1 tbsp peeled and minced ginger (optional)

Chop tuna into 1/2" dice. Transfer to shallow dish. Add olive oil and an enthusiastic grinding of white pepper. Rub pepper and oil into surface of tuna; toss to coat. Cover and refrigerate.

Trim scallion and discard the white root. Finely chop the remaining green parts and set aside.

Preheat oven to 200°. Slice baguette into 1/2" pieces. Butter the slices lightly and transfer to a baking sheet. Toast slices under broiler until lightly browned (about 2 minutes in my oven), checking frequently to prevent burning. Remove cookie sheet from oven and leave to cool.

In a food processor or mortar, blend together the sauce ingredients until they are a smooth paste. (If you plan to serve the tuna with sugary pickled ginger, omit the two optional ingredients.) Add diced tuna and process lightly till mixture is somewhat blended. Add green parts of scallion and pulse once or twice to mix.

Serve tuna pâte in packed scoops in a small bowl set in the middle of a serving platter. Surround the bowl with toasted bread slices. Supply a serving spoon to use to heap the tuna onto the bread.

Serves 2 as a main course, or more as an appetizer or hors d'ouvre.

January 1, 2001 in Recipes | Permalink