tuna tartare recipe

A simple and healthy tuna tartare recipe that will be sure to impress anyone!

Tuna Tartare in sesame ginger sauce

sushi

green onions, finely chopped

tbsp toasted sesame seeds

avocado, chopped into small pieces

cucumber

A handful of cilantro, chopped

tbsb lime juice

salt & pepper

garlic, minced

tbsp. grated ginger

spring onions, chopped

tbsp soy sauce, gluten-free if needed

tbsp sesame oil

tbsp rice vinegar

tbsp honey

Add all the sauce ingredients to a bowl and mix together. Set aside.

Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.

in a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.

Plate your tartare by using a mould (like this), or a circular ramekin (like this)

I tried out this recipe for a dinner party I hosted last weekend and it was such a hit! I love fish and especially sushi, but I had always been intimidated making tartar myself so I had never tried. This recipe is so easy and delicious! I will be making this regularly now for sure!

Hi, Jess - This was a great recipe, and we will definitely make it again!

Next time, we will try using finely chopped fruit (maybe grapefruit or mango) and roasting the garlic, since we enjoyed those variations at restaurants near us.

One important request: Can you please change the font size and font color used for the printed recipe? We have tried to print this recipe for our recipe book, and the final printout is a very light gray that is also so thin it is barely readable, even with super-high resolution printing.

Thanks!

Alan

This recipe is amazing. Thank you so much

I made this tonight and it was outstanding. This is a keeper for sure.

I am getting ready to make either salmon tartare or tuna tartare for a party.  I've been scared as I've read so much about raw fish causing people to get very ill.  I had always thought that the marinade basically "cooked" the fish.  Is tuna tartare safer to go with than salmon?  I would think they're basically the same.......

Rating it based on the sauce.......wonderful!  One question.  What is the difference between a spring onion and a green onion?  Thanks!

Great delicious recipe! Quick question: do you use both the stem and the bulb of the spring onion?

Wow, this was a hit with every adult at our dinner party - so easy to make and impressive to serve! I made it with freshly caught blue fin tuna from the San Diego/Baja region.
I love the layered look, but the ramekin method is a bit messy bec it doesn't want to come out. I will try a ring next time made out of a tunafish can.  This recipe is a keeper, thank you!

The original recipe is great already.  You may want to try replacing the  sesame oil with olive. I like more with olive as somehow the smell of sesame oil is not combined well for my taste  here with the other ingredients, but my wife prefers  the original version, so swapping the oils from time to time :) It also goes well with very young marrow instead of cucumber if you want to experiment.

I made this twice and I loved both times. I bought the tuna at Trader Joe’s and it already had the sesame seeds on it. I used less soy sauce though to keep sodium down. I would highly recommend making this. 

Excellent!
I just made this but made a few changes, reduced the honey and oil.
Added jalapenos and removed the avocado (out of season).
Enjoying this rather with a glass of off-dry Australian Riesling.


Deliciously crunchy homemade nori chips are topped with a simple tuna tartare, made from diced ahi tuna, cucumber, fresh lime juice, chives, sriracha, and a dash of mayonnaise. An elegant, crowd-pleasing appetizer! The trick to super crispy nori chips is dipping them in a slurry (cornstarch and water mixture) and frying them briefly in batches. It results in an incredibly light, crunchy, yet thin and delicate chip that is the perfect vehicle for lots of toppings.

Tuna Tartare with Nori Chips

(1.5 quarts) canola oil (for frying)

nori sheets

(240 mL) cold water

cornstarch

kosher salt

(½ lb) sushi-grade ahi tuna (diced)

mayonnaise

lime juice

sriracha hot sauce

chives

black pepper

Prepare Nori Chips: Using scissors, cut each nori sheet in half lengthwise.  Cut each half sheet into two equal sized squares.  Cut each square into two triangles.  Each sheet should yield 8 triangles. Set aside.

Whisk water and cornstarch together in a bowl to create a slurry and set aside.  Line a baking sheet with paper towels or a cooling rack and set aside.

Place the oil in a heavy, straight-edged sauté pan or pot.  Using a frying thermometer, heat oil to 375°F (190°C). Dip a nori triangle into the cornstarch mixture (whisk together occasionally if cornstarch starts to settle on the bottom of the bowl) and immediately transfer to hot oil, frying 5-6 triangles at a time. They should bubble immediately once they hit the oil. Be careful, as the oil may splatter a bit as you work.

Using tongs, flip the nori and continue to fry until oil becomes still and they no longer are bubbling.  Transfer the nori chips carefully with tongs to the baking sheet. Salt immediately. Repeat with remaining nori triangles.

Prepare Tuna Tartare (just before serving): Combine the ingredients in a bowl.  Season to taste, adding more salt, lime juice, or sriracha hot sauce as needed. Spoon the tartar onto the nori chips. Garnish with finely chopped chives. Serve immediately.

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Tuna Tartare in sesame ginger sauce

Tuna Tartare with Nori Chips

Top 2 tuna tartare recipe recipes from across the web

The most viewed tuna tartare recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tuna Tartare in sesame ginger sauce

Tuna Tartare with Nori Chips

The most viewed tuna tartare recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine