The second post with another recipe from the coctail dinner. When I made this it was because I love sushi, sashimi, tartar, ceviche, and California is a heaven for the Japanese cuisine (I know tartar and ceviche don't belong to the Japanese, but they are all the same). And my friends that came over that night love it too. I never tasted raw fish before coming here, even more, I was sceptic that I will like it, because this never happened back home, but as you could see I am adventurous in the food department.
You could never say the same about the rest of me. I am a Capricorn, very stubborn, very set in my comfortable ways, never liked changes or the new, I am an old soul (or better said, although I am 31 years old, I behave as a grandma pretty much), I am very conservative and pesimistic. All this goes away when it's about food, I like new, my imagination is running wild, I am passionate and feel that I have a creative side after all. Then, if you look at my dearest husband, he is the opposite in all I've just said about me. He is an adventurous Scorpio, loves changes, never holds back from anything new, never tired, always optimistic, passionate, enjoys life and he will always feel like a 19 year old, sooooo talented, and I promise you I'll come back just to brag more about his opera singing and his wonderful voice. But when it comes to food, he is the conservative one.
The tuna has to be sushi grade. I chopped it and marinated it for about 10 minutes with grated ginger, chopped chives, ½ teaspoon lemongrass paste, 2 teaspoons lemon juice, and 2 teaspoons soy sauce.
The microgreens did not have any dressing. I put some greens on the bottom of the hats and topped with tuna and some black sesame seeds.
Palariute chinezesti umplute cu verdeata si tartar de ton