Toro Tuna Tartare with Shitake Mushrooms and Peppercress in a Truffle Soy Sauce
The Panhandler’s Daughter hosts Jeremy Marshall as he prepares Toro Tuna Tartare with Shitake Mushrooms and Peppercress in a Truffle Soy Sauce. Shortly after opening in 1996, Aquagrill quickly became our favorite oyster bar, the place we would congregate for our weekly Sunday family dinner.
Jeremy with his wife Jennifer have created a restaurant that serves the finest of seafood dishes Manhattan has to offer while maintaining a casual, unpretentious atmosphere complete with a mix of eccentric and friendly staff that are at their professional peak.
16 oz tuna (sashimi quality), diced
2 cups shiitake mushrooms, cleaned, cut into wedges, and sautéed in oil for 1 min.
1 cup peppercress for garnish
Salt and pepper, to taste
Truffle Vinaigrette – Mix Together in a Bowl:
¾ cup truffle oil (white or black is fine)
¼ cup sherry vinegar
½ cup water
1 ½ cups citrus soy sauce
Juice of 1 lime
Equipment & Tools:
Santoku knife (or sharp Japanese-style knife)
Hand juice squeezer