Recipe: Learn to Make Lulu Kitchen's Big Eye Tuna Tartare

The next time you’ve got a craving for tuna tartare, head over to Lulu Kitchen & Bar in Sag Harbor or try your hand at their Big Eye Tuna Tartare recipe.

Ingredients:

Big eye tuna, diced
Avocado
Diced cucumber
Wasabi sesame
Lulu Ginger Ponzu*
Smoked Paprika Lace Tuile**
Harissa Tahini Mayonnaise***

*Lulu Ginger Ponzu:

5.6 fl oz Low-sodium soy sauce
5.6 fl oz Mirin
1 fl oz Rice wine vinegar
10 g Kombu
50 g Scallions
10 g Ginger
13 g Garlic, peeled
50 g Brown sugar
5.1 fl oz Lime juice
5.1 fl oz Lemon juice

Step 1. Combine all the ponzu ingredients, except for the fresh lemon and lime juice, in a medium-sized pot.

Step 2. Bring the mixture to a boil over medium-high heat.

Step 3. Cool to room temperature, and then add citrus juices.

Step 4. This results in Lulu House Ponzu. For Lulu Ginger Ponzu, add 200 g of fresh peeled ginger to 1 qt of Lulu House Ponzu, then mix in blender (Vitamix recommended).

**Smoked Paprika Lace Tuile:

6.75 oz Water
3.75 oz Blended oil
1.5 oz All-purpose flour
1 pinch Salt
1 tbsp Smoked paprika
1 tbsp Chili powder

Step 1. Mix all ingredients in a squeeze bottle.

Step 2. Cook on a plancha griddle.

***Harissa Tahini Mayonnaise:

1 gal Mayonnaise
2 cups Tahini
400 g Harissa

Step 1. Whisk all the ingredients together and reserve.

Plating Directions:

Step 1. Toss diced tuna in Lulu Ginger Ponzu and wasabi sesame seeds.

Step 2. Using a ring mold on a chilled plate, layer the ingredients in the following order: diced avocado, cucumber, harissa tahini mayonnaise and big eye tuna mixture.

Step 3. Place paprika tuile on top and finish with micro greens.

For more dishes from Lulu Kitchen & Bar, visit them at 126 Main Street, Sag Harbor and online at lulusagharbor.com.