Tuna tartare with miso and egg-yolk sauce from Ester - Australian Cooking (page 153) by Mat Lindsay and Pat Nourse

  • white pepper
    Buy Now
  • Geraldton wax leaves
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    The Geraldton wax oil, the confit egg yolks, and the book's "Miso and egg dressing" called for in this recipe can be made in advance. Can substitute tuna belly for tuna loin, vodka for sake, and can use the fermented hot sauce on page 118.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The Geraldton wax oil, the confit egg yolks, and the book's "Miso and egg dressing" called for in this recipe can be made in advance. Can substitute tuna belly for tuna loin, vodka for sake, and can use the fermented hot sauce on page 118.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.