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Ingredients

• For the seared tuna:
• 8 ounces sushi-quality yellowfin tuna
• Fine sea salt
• 2 teaspoons spice rub (recipe follows)
• 2 teaspoons extra virgin olive oil
• Freshly ground white pepper
• For the tuna tartare:
• 8 ounces yellowfin tuna
• 1 1/2 tablespoons ginger oil (recipe follows)
• 1 tablespoon wasabi paste
• 1 tablespoon minced scallion (white part only)
• 2 teaspoons minced jalapeo
• 1 tablespoon cilantro julienne
• 1 tablespoon yuzu juice*
• 2 tablespoons canola oil
• 1/4 teaspoon Sriracha chile sauce
• Fine sea salt and freshly ground white pepper
• For the sauce:
• 1/4 cup crme frache
• 1 1/2 teaspoons yuzu juice*
• 1/4 teaspoon Dijon mustard
• Fine sea salt and freshly ground white pepper
• Espelette pepper powder
• For the garnish:
• 4 flatbread crackers
• 1/2 lemon
• 12 micro cilantro sprouts
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Espelette pepper powder
• 1/8 teaspoon freshly ground white pepper
• 4 ounces ginger, peeled and minced
• 1/2 cup canola oil

Description

Serious Eats