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Tuna tartare recipe

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Ingredients

Adjust Servings:
¼ lb (125 g) frozen albacore Tuna
1 Avocado , diced
2 tbsp chopped Scallions , light and dark green parts only
1 tbsp minced Radishes
1 Lime Juice and zest
1½ tsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Ketjap
1 Egg Yolk
Sriracha Sauce , for garnish
1 chopped Scallion , for garnish

Tuna tartare recipe

  • Serves 4
  • Medium

Ingredients

Directions

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This is an appetizer for four, or a really lovely dinner for two. It’s very mild, and it feels fancy when it’s really just a hunk of frozen tuna, dressed up all saucy. Raw tuna and egg yolks aren’t for everyone. If they are for you, then serve simply with some lightly dressed greens, and a bit of buttered toast, quartered.

Steps

1
Done

Line 2 small ramekins (I use Pyrex custard cups) with plastic wrap.

2
Done

Tuna should be frozen but workable. Mince it. Mince the hell out of it. In a bowl, combine tuna with avocado, scallions, and radishes.

3
Done

In a small bowl, mix remaining ingredients except Sriracha and scallions. Pour over fish mixture, toss to coat, and press into ramekins.

4
Done

Turn mixture out onto serving plates, pulling ramekins away and peeling off plastic. Serve with Sriracha and additional chopped scallions.

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