Tuna tartare on rice

These flavours are very unique and not for the faint hearted, however for something new and adventurous this recipe might just fit the bill. It is well worth trying.
Tuna tartare on rice



1.Place rice in large bowl, cover with cold water. Stir; drain. Repeat process two or three times until water is almost clear. Drain in strainer; stand 10 minutes.
2.Meanwhile, combine tuna, onion, mint and ginger in medium bowl.
3.Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat; stand rice, covered, 5 minutes.
4.To serve, divide hot rice among serving bowls; top with daikon and tuna mixture. Make small well in centre, position egg yolk in well. Top with roe and serve immediately with Japanese soy sauce, if you like.

Use a combination of basil and mint leaves if you cannot find any Japanese mint (shiso).