Tuna Tartare

This is a fresh and simple tuna tartare recipe. We love how the bright lemon juice, spicy peppers, and bold ginger really complement the tuna. The key to this one is incredibly fresh fish. One rule of thumb for buying tuna? If it smells fishy, don't buy it! Raw tuna should be free of any odor. 

Ingredients:

  • 1/4 cup corn oil
  • 2 teaspoons grated fresh ginger
  • 1 pound sushi-grade tuna
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon minced jalapeño
  • 1 1/2 teaspoons wasabi powder
  • 1 teaspoon toasted sesame seeds (black and/or golden)
  • 1 tablespoon finely chopped scallion
  • 1 1/2 tablespoons lemon juice, plus half a lemon
  • Sea salt and freshly ground black pepper
  • 1 tomato—peeled, seeded and cut into 1/8-inch dice
  • 1 avocado, sliced
  • 20 high-quality potato chips
Directions:
  1. In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil and set aside.
  2. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
  3. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
  4. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Serve with potato chips and sliced avocado.
Inspired by: Food and Wine
Anne Karonis





Related Posts

Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout
Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout
We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review
Read More
Roasted Eggplant with Curried Yogurt
Roasted Eggplant with Curried Yogurt
We spent three weeks cooking dinner nearly every evening from the cookbook  Ottolenghi Simple... read our cookbook revie
Read More
Baked Feta with Oregano, Thyme, + Rosemary
Baked Feta with Oregano, Thyme, + Rosemary
This is a delicious recipe combining the briny, salty flavors of feta with mediterranean herbs and, in our case, sun-dri
Read More

Leave a comment

Please note: comments must be approved before they are published.