← Back to Search Results
Asian Tuna Tartare

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this tartare even more when its made with toro (the belly), which you can find in the summertime. It's much tastier. Don't forget a few slices of well-done toast on the side.

Maguy: There's a ginger dressing that we serve on our tuna tartare that I love, and I always ask for extra. Of course, I ask for extra dressing on everything

Yield: 4 servings

Ingredients

  • 1 teaspoon peeled and finely diced fresh ginger
  • ¼ cup corn oil
  • 1 pound sushi-quality tuna
  • 1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
  • ½ teaspoon seeded and finely diced jalapeno
  • ¾ teaspoon wasabi powder
  • ½ teaspoon toasted sesame seeds
  • 1 teaspoon finely diced scallions (from white and light green parts only)
  • 2 teaspoons fresh lemon juice, plus ½ lemon
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • 1 ripe tomato, peeled, seeded, and cut into 1/8-inch dice
  • 20 best quality potato chips

Special equipment:

  • Round mold or open-ended cookie cutter, 2¼ inches in diameter and 1½ inches high

Directions

 

1. Combine the ginger and com oil in a small bowl, cover, and refrigerate overnight. Strain.

2. Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)

3. No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeño, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.

4. Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.

5. Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

334kcal (17%)
21mg (2%)
8mg (13%)
755mcg RAE (25%)
500mg
68mg
27g
1g
1g
6g
43mg (14%)
319mg (13%)
3g (14%)
22g (34%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
spice Spice
by Ana Sortun
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
cook-with-jamie Cook with Jamie
by Jamie Oliver
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?