tuna tartare

Spicy Crunchy Tuna Tartare is my favorite restaurant appetizer that&#039;s so easy to make yourself and will impress your guests! Made with tuna, avocado and some panko for crunch.

Spicy Crunchy Tuna Tartare

oz sushi grade ahi tuna (finely chopped)

tsp pure sesame oil

tsp rice wine

lime juice

soy sauce (or gluten-free tamari)

tsp sriracha

chives (minced)

panko crumbs

(firm hass avocado, diced)

tsp black and white sesame seeds

Combine sesame oil, rice wine, lime juice, soy sauce and sriracha in a medium bowl.

Poor over tuna and mix.

Add chives and gently combine tuna with diced avocado, refrigerate until ready to serve.

Add panko crumbs just before serving and top with sesame seeds.

This authentic recipe for tuna carpaccio is as visually stunning as it is delicious and takes just 20 minutes to make. It's topped with with coarse sea salt, buttery pine nuts, tangy capers and a mound of peppery arugula dressed simply with lemon and extra virgin olive oil to really highlight the delicate flavor of raw tuna.

Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

tuna

baby arugula

lemon juice, divided

extra virgin olive oil

Coarse sea salt,

black pepper,

shallot,

capers,

pine nuts,

Place the tuna in the freezer for 30-60 minutes before starting to firm up the flesh and make it easier to slice. 

Use a very sharp knife to slice the tuna against the grain. Slice the tuna as thinly as you can, about 1/4 - 1/8 inch thick. Try to keep the slices as consistent as possible.

Place a slice of tuna between two sheets of plastic wrap. Use a meat mallet or other flat surface to gently pound out the tuna so that it is paper thin and almost transparent. Be careful not to pound too hard or the tuna can tear - go slow and use caution. Repeat with all of the slices.

Remove one piece of plastic wrap and use the palm of your hand to carefully place the tuna onto a plate, then peel off the other piece of plastic wrap. Arrange the tuna slices so that they cover the entire plate, overlapping slightly if needed. This recipe makes enough to cover 2 dinner plates or one extra large platter.

In a medium bowl, toss the arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil, salt and pepper.

Sprinkle the tuna with diced shallots, capers, pine nuts, sea salt and black pepper, then drizzle tuna with remaining 2 tablespoons of lemon juice and plenty of extra virgin olive oil.

Place a mound of arugula in the center, then serve immediately with extra lemon wedges if desired.

I used a frozen tuna steak and it turned out great! Pounding it out makes a big difference.

Absolutely fantastic!
I substituted black sesame seeds for pine nuts (that's what I had on hand) and I gave a little drizzle of balsamic vinegar on the top as well (just because).
Thank you so much!

Top 2 tuna tartare recipes from across the web

The most viewed tuna tartare recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Crunchy Tuna Tartare

Classic Tuna Carpaccio with Arugula...

Top 2 tuna tartare recipes from across the web

The most viewed tuna tartare recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Crunchy Tuna Tartare

Classic Tuna Carpaccio with Arugula...

The most viewed tuna tartare recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine