Negi Tekka Don (Scallion and Tuna Tartare Bowl)

I always have Ahi tuna steaks in the deep freezer, for those days I just want sashimi/sushi but don’t have the desire to go out and buy it. The first time I saw the packages in Aldi, I did a double take and knew I had to get it, especially since the individually wrapped portions were just right, the meat looked good, and best of all, it was a great price! (Costco also has them but I haven’t done the weight/cost comparison yet.)

Tuna and scallions are a match made in heaven, from negitoro (scallion and fatty tuna) to tataki, it’s a refreshingly simple combination!

Make sure you choose tuna that has been deep frozen (saltwater parasites cannot survive freezing) and that is rated to be eaten raw/rare, as Ahi tuna is. This recipe uses a shortcut to chop the tuna into small pieces–if you guessed food processor, you’d be right!

Ingredients

• 1 Frozen Ahi Tuna Steak
• 2 tablespoons chopped onion chives/scallion
• 1.5 cups hot cooked white sushi rice
• 2 tablespoons sushi vinegar (or rice wine vinegar with salt and sugar to taste)
• 2 tablespoons soy sauce
• Wasabi to taste
• Benishoga (pickled ginger) for garnish

1. Let the package of frozen Ahi tuna sit in cold water until it has defrosted slightly–about 7-10 minutes. Chop into cubes with a sharp knife and place in the food processor–pulse until it has reached your desired consistency (I prefer it very smooth, some people like it with pieces). Alternatively, if you feel up to it, you can hand mince the tuna instead. The hot rice will defrost the rest, and this ensures the tuna is as fresh as possible when you take that first bite.
2. Scoop the hot white rice into a bowl and add sushi vinegar. If you don’t have sushi vinegar, rice wine vinegar with a pinch of salt and sugar will work too. Place tuna tartare over the hot rice.
3. Garnish with scallions, pickled ginger. Mix soy sauce and wasabi and drizzle over the whole bowl. Once the tartare has fully defrosted, enjoy! Alternatively, I sometimes enjoy it still slightly frozen–the change in texture and temperature, changing from firm to melt in my mouth is a fun gastric adventure.

You can actually use any sashimi grade fish for this particular meal. Or even several!