Ahi Tuna Tartar Recipes

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AHI TUNA TARTAR



Ahi Tuna Tartar image

Provided by Molly O'Neill

Categories     appetizer

Time 10m

Yield About 15 rounds

Number Of Ingredients 10

2 sheets nori
1/2 cup sushi rice, cooked and sprinkled with rice-wine vinegar
1 teaspoon wasabi paste
1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch pieces
2 tablespoons finely chopped, peeled, seeded cucumber
2 tablespoons finely chopped scallion
1 tablespoon grated fresh ginger
1 teaspoon mirin
2 drops toasted sesame oil
Salt and freshly ground black pepper to taste

Steps:

  • Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
  • Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams

GINGER AHI TUNA TARTARE RECIPE



Ginger Ahi Tuna Tartare Recipe image

This Ahi Tuna Tartare recipe is super fresh, super flavorful and only has four ingredients. It's a delightful hors d'oeuvre or first course for a dinner party.Serves about 2 dozen as an hors d'oeuvre and about 1 dozen as a 1st course

Provided by Valentina K. Wein

Categories     Appetizer

Time 45m

Number Of Ingredients 5

1 pound sushi grade Ahi tuna, (cut into ¼ inch (or smaller) dice)
½ cup finely chopped white onion ((about 1/8-inch dice))
¼ cup super finely chopped fresh ginger, (peeled)
¼ cup super finely chopped chives, (washed and dried)
salt to taste

Steps:

  • Combine all of the ingredients except for the salt. Cover with plastic and let the flavors come together in the refrigerator for at least 20 minutes and up to 2 hours. (Two hours is ideal.)
  • Season to taste with salt and serve. (Here's How to Season to Taste.) Serve with chips, lettuce leaves, wonton crisps, or on a plate!

Nutrition Facts : Calories 60 kcal, ServingSize 1 serving

BEST TUNA TARTARE (AHI TUNA RECIPE) + VIDEO



Best Tuna Tartare (Ahi Tuna Recipe) + VIDEO image

This nearly effortless recipe features sushi-grade ahi tuna steaks plus a handful of simple, vibrant ingredients for an elegant raw appetizer that's ready in just 10 minutes.

Provided by Sommer Collier

Categories     Appetizer     Dip     Main     Main Course     Side Dish     Snack

Time 10m

Number Of Ingredients 6

1 pound sushi-grade tuna steaks (ahi or yellowfin)
2 tablespoons chopped scallions
2 tablespoons soy sauce
1 tablespoon spicy whole grain mustard
1 teaspoon sesame oil ((optional))
Optional Garnish: 2 tablespoons crushed French fried onions

Steps:

  • Cut the tuna steaks into ¼ - ½ inch cubes. Place in a small mixing bowl.
  • Add the chopped scallions, soy sauce, mustard, and sesame oil if using. Gentle mix.
  • To serve: Place small portions on appetizer plates and sprinkle the tops with crushed French fried onions. If you would like to form the tartare into disks, press the tuna into ramekins, then flip over onto plates.
  • Serve with shrimp chips, plantain chips, or crostini.

Nutrition Facts : ServingSize 0.33 cup, Calories 121 kcal, Carbohydrate 1 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g

AHI TUNA TARTARE



Ahi Tuna Tartare image

Make and share this Ahi Tuna Tartare recipe from Food.com.

Provided by marifaith

Categories     Spreads

Time 20m

Yield 5 Ahi Tartare

Number Of Ingredients 20

2 ahi tuna steaks (Fresh Sushi Grade)
2 avocados, fresh ripe not mushy whole
12 ounces red cabbage, shredded
1/4 cup green onion, chopped
1 teaspoon sesame chili powder
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger, fresh
1 tablespoon ginger powder
1 tablespoon seasoned rice wine vinegar
1 tablespoon wasabi paste or 1 tablespoon wasabi powder
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger, fresh
1 tablespoon ginger powder
1 tablespoon seasoned rice wine vinegar
1 tablespoon wasabi paste (to taste if desire more heat) or 1 tablespoon wasabi powder (to taste if desire more heat)
sesame chili powder & chopped green onion (to garnish)

Steps:

  • Marinade Ahi Tuna for at least one hour.
  • Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
  • Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
  • Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
  • Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
  • Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.

Nutrition Facts : Calories 232.2, Fat 17.6, SaturatedFat 2.6, Sodium 989.1, Carbohydrate 18.2, Fiber 7.8, Sugar 5.6, Protein 4.7

BAJA-STYLE AHI TUNA TARTARE



Baja-Style Ahi Tuna Tartare image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 pounds sushi-grade ahi tuna, diced
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves
Corn tostadas

Steps:

  • In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
  • Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
  • Divide the tartare between 4 chilled serving bowls and serve with tostadas.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE



Ahi Tuna Tartar with Sesame Asparagus Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces #1 ahi tuna, finely diced
2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds

Steps:

  • In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
  • Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

TUNA TARTARE



Tuna Tartare image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Steps:

  • Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

CLASSIC TUNA TARTARE



CLASSIC TUNA TARTARE image

Categories     Fish     Appetizer     No-Cook

Yield 8 people

Number Of Ingredients 14

1 lb sashimi-grade tuna (Spanish bluefin, Hawaiin ahi or Maine yellowfin)
2 T extra virgin olive oil
2 T fine-diced cucumber
1 T grated ginger
1 T minced shallot
1/2 T minced garlic
2 T lemon juice
zest of one small lemon
2 oz petite Mache and red oak lettuce
Dijon mustard vinagrette:
1/4c extra virgin olive oil
1 T Dijon mustard
1 T white-wine vinegar
salt and pepper

Steps:

  • 1. Prepare the tuna tartare: Slice the tuna into 3/4 inch dice and place into a chilled glass bowl. Drizzle the olive oil into the bowl to gently coat the tuna. Add the cucumber, ginger, shallot and garlic. Gently toss ingredients together. Reserve the lemon juice and zest until right before serving. 2. Make the Dijon vinaigrette: Add the Dijon and the white-wine vinegar to a small bowl. Slowly drizzle in the olive oil while whisking constantly. Season to taste with salt and pepper. 3. Assemble: Add the lemon juice and zest to the tuna and toss gently. Place four 1 inch by inch ring molds (or timbales) on chilled plates. Fill each ring mold with an event amount of the tuna tartare. Gently remove the ring molds. Toss the greens in the mustrt vinaigrette and garnish around the tuna. Finish with additional lemon zest and pepper. This serves 4 as a main course, or 8 as an appetizer.

AHI TUNA TARTARE WITH WASABI AIOLI



Ahi Tuna Tartare with Wasabi Aioli image

This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!

Provided by Love2Cook

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 3h20m

Yield 12

Number Of Ingredients 12

½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
2 tablespoons peanut oil
1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
¼ teaspoon wasabi powder
2 teaspoons water
½ teaspoon wasabi powder
⅓ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon fresh lime juice
1 (12 ounce) bag tortilla chips
1 ripe avocado, diced
¼ cup finely diced red onion

Steps:

  • Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
  • Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
  • Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

Nutrition Facts : Calories 259 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 16.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 197.7 mg, Sugar 1.1 g

SEARED AHI TUNA AND AVOCADO TARTARE



Seared Ahi Tuna and Avocado Tartare image

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Provided by Michael Shrader

Categories     Appetizer     Tuna     Avocado     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 8

1 6-ounce ahi tuna steak
3 1/2 tablespoons extra-virgin olive oil
1 large avocado, peeled, pitted, diced
1 serrano chile or jalapeño chile, seeded, deveined, minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 teaspoons chopped fresh oregano

Steps:

  • Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

WASABI AHI TUNA TARTARE



Wasabi Ahi Tuna Tartare image

An easy sushi inspired tuna appetizer for two. I use 100% cold pressed unrefined peanut oil because it retains a strong peanut aroma and taste. The furikake does all the heavy lifting in this recipe.

Provided by Angela Bull Radoff

Categories     Appetizers and Snacks     Seafood

Time 10m

Yield 2

Number Of Ingredients 5

8 ounces high quality ahi tuna, cut into 1/4 inch dice
2 tablespoons peanut oil
1 tablespoon wasabi fumi furikake (rice seasoning)
¼ teaspoon wasabi powder
5 ounces mixed baby greens

Steps:

  • Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
  • To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 9.6 g, Cholesterol 51 mg, Fat 15.4 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 272.1 mg, Sugar 3.5 g

AHI TUNA TARTARE RECIPE - (4.1/5)



Ahi Tuna Tartare Recipe - (4.1/5) image

Provided by á-8003

Number Of Ingredients 11

6 ounces sushi-grade tuna
Scallions
2 avocados
1 clove garlic, grated or minced
1 teaspoon grated ginger
Lime juice
1/2 teaspoon sesame oil
Salt
Pepper
1 teaspoon honey
Dash soy sauce

Steps:

  • Dice the tuna into small cubes. Chop the scallions. Scoop out the inside of the avocado and dice into small pieces, drizzle with a bit of lime juice to keep from browning. Mix the scallions, tuna and avocado in a bowl. To make the sauce (again, this should be tailored to your taste because all of the flavors are very strong), combine soy sauce, honey, sesame oil, grated ginger and garlic, salt and pepper to taste. Mix together gently the sauce and the ingredients, do not over mix as the tuna and avocado are very delicate.

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