Kampachi Tartare with Nasturtiums

5 from 1 vote

This recipe is all about spring and freshness. The spring is when all the flowers and plants are taking off. Whether in Austin or Malibu Nasturtiums can thrive, but because I was out west for this recipe there is a few different patches where the nasturtiums have really taking over. If you have never had nasturtium before they are beautiful herbaceous flower that grow like weeds and can take over an entire area.

They have a distinct peppery flavor and can be used as a vehicle to combine with other ingredients to make a great recipes. In this case I left them raw and simply stuffed them with raw kampachi tartare or poke. The combination of the raw fatty kampachi with the peppery flowers where not only appealing to the eye but also to the taste. Here is the recipe I hope you enjoy it!

Ingredients

4 people

Kampachi Tartare or Poke

8 oz kampachi small diced
3 tbsp green onion chopped
1 tbsp cilantro chopped
2 tbsp sesame seeds
1/4 tsp sansho pepper
1/2 tsp salt
1 tbsp sesame oil
1 tsp sriracha
1 tbsp soy sauce
1 half avocado small diced
2 tbsp nori komi furikake
2 dozen nasturtium flowers and petals garnish

Nutritional information

Calories: 187kcalCarbohydrates: 2gProtein: 13gFat: 8gSaturated Fat: 1gCholesterol: 33mgSodium: 604mgPotassium: 257mgFiber: 1gSugar: 1gVitamin A: 332IUVitamin C: 2mgCalcium: 48mgIron: 1mg

Prep Time 30

Total Time 30

Servings 4 people

How to make Kampachi Tartare (Poke)

In a small mixing bowl add all the ingredients of the tartare, mix well, season, and let it marinate for at least 30 minutes.
To Finish,
Simply take one to two tsp of the kampachi tartar and stuff the nasturtium flowers. Place a petal on the plate and place two ( or as many as you want) stuffed flowers on each plate. Serve and enjoy