Cookstr.com

Asian Tuna Tartare

Updated February 23, 2016
(1 Votes)

0 Comments

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

4 servings

CostSplurge

Moderate

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFormal Dinner Party

Recipe Courseappetizer

Dietary Considerationappetizer

Five Ingredients or LessYes

Mealdinner, lunch

Moodadventurous, festive

Taste and Textureherby, light, spiced

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

Instructions

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

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.)

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.

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.

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.

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.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password