Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
English Muffin with Turkey Melt
・300g Tuna (sashimi grade)
・1pc Grammy smith apple
・3tbsp Unsalted walnuts
・1tsp Lemon juice
1. Cut tune into cube and add olive oil, lemon juice, shoyu-koji, coriander seed.
2. Cut 1/2 apple about same size as tuna, and slice remain of an apple for the garnish.
3. Crush walnut roughly.
4. Put all the ingredients in a bowl and mix well.
5. Sprinkle paprika to finish.
Nowadays, fresh tuna is available in some good market in NYC area. I’ve found very fresh tuna loin at “Grand central station market” in Grand Central Station.
This fish market has always fresh ingredients, scallop, prawn, Chilean sea bass, Salmon…
So I decided to make tuna tartare, the most popular tuna dish in New York. Each chef has special tuna recipe I guess. David bouley the star chef chef in NYC, his special way to prepare tartare was “Tuna tartar with champagne jello with caviar”. That was fruity and awesome tuna tartar dish, I’ve ever had.