WE COOK! Mill’s Tavern: Tuna Tartare with Togarshi, Wasabi Cream Sauce, Fried Prawn Chips

by Chef Edward Bolus, Mill’s Tavern, contributing writer

Tuna Tartare with Togarashi, Wasabi Cream Sauce, and Fried Prawn Chips:

This dish combines the richness of sushi-grade tuna with the spicy kick of togarashi and wasabi, balanced by the crunchiness of fried prawn chips. Enjoy this elegant appetizer that’s sure to impress, courtesy of Mill’s Tavern in Providence!

Ingredients:

For the Tuna Tartare:

• 1 lb. sushi-grade tuna, diced into small cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon finely grated ginger
• 1 teaspoon finely chopped chives
• 1 teaspoon togarashi seasoning (plus more for garnish)
• Salt and pepper to taste
  

For the Wasabi Cream Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon wasabi paste (adjust to taste)
• 1 teaspoon honey salt to taste (if cannot find online, mix 1/3 cup crystallized honey powder with 1/8 or 1/4 cup of sea salt and take one teaspoon from the mixture)

For the Fried Prawn Chips:

• 8 large prawn crackers (try Komodo Krupuk Udang brand on Amazon.com)

For the Garnish:

• 1 tablespoon toasted sesame seeds
• Chopped chives
  

Instructions:

Prepare the Tuna Tartare

1. In a mixing bowl, combine the diced tuna, soy sauce, sesame oil, rice vinegar, grated ginger, chopped chives, togarashi seasoning, salt, and pepper.
2. Gently mix until all ingredients are well combined. Taste and adjust seasoning as necessary.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Make the Wasabi Cream Sauce:

1. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, wasabi paste, honey, and salt until the mixture is smooth.
2. Taste and adjust the seasoning if needed. Keep the sauce refrigerated until it’s time to serve.

Fry the Prawn Chips:

1. Heat oil in a deep frying pan or fryer to 350°F (180°C).
2. Fry the prawn crackers one at a time, for about 10-15 seconds each, until they puff up and become golden brown.
3. Remove the chips from the oil and let them drain on paper towels. Repeat the process with the remaining crackers.

Assemble the Dish:

1. On each serving plate, place a mound of the prepared tuna tartare.
2. Drizzle the wasabi cream sauce over the tartare.
3. Garnish with additional togarashi seasoning, toasted sesame seeds, and chopped chives.
4. Serve the dish with fried prawn chips on the side.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.