Asian Tuna Tartare
Updated August 24, 2017 
Editor's Note: If you're looking for something different to serve at your next party, then this recipe for Asian Tuna Tartare needs to be on your radar! You'll use sushi-quality tuna to make this fish recipe, which you can likely find at any large grocery store or seafood shop. This recipe can serve four, so consider keeping it in mind the next time you have friends over for a dinner party and want to serve an appetizer that's anything but dull. It's also the perfect recipe for a special occasion! The busy host or hostess will also appreciate that part of the recipe can be made in advance.
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
Serves4 servings
CostSplurge
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
Occasional Fresco, Casual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe CourseAppetizer
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.
1998 Eric Ripert and Maguy Le Coze
