Asian Tuna Tartare
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
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionFormal Dinner Party
Five Ingredients or LessYes
Taste and Textureherby, light, spiced
- 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
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.
1998 Eric Ripert and Maguy Le Coze