What could be better than pairing sashimi with caviar? This dish can serve as a refreshing appetizer or a lighter main dish. Serve with chilled saki, white wine or champagne.

Yellowtail Tartare with Payusnaya
Recipe courtesy of California Caviar Company
Serves 4

Ingredients

• 1 pound sashimi grade Yellowtail tuna
• 1 Tablespoon grape seed oil, or another oil which is light in flavor
• 2 Tablespoon chives, chopped
• 1 Tablespoon lemon zest
• 2 oz Pepin Payusnaya (pressed caviar)
• Sea salt & fresh ground black pepper to taste

With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.