Go Light Be Happy Spicy Fresh Tuna Tartare Recipes
SPICY TUNA TARTARE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.
GO LIGHT... BE HAPPY... SPICY FRESH TUNA TARTARE
Recipe from The Slanted Door: Modern Vietnamese Food by Charles Phan, published by Ten Speed Press
Provided by Lori Mack
Yield 6
Number Of Ingredients 11
Steps:
- If using sesame crackers, add about an inch of oil to a large, shallow saute pan and set over high heat until it registers 350 F on a candy thermometer. Use tongs to place one sesame cracker sheet in the oil and fry for about 30 seconds; the cracker will puff up. Remove from the oil, place on a plate lined with a paper towel, and let cool. Repeat with the second sheet. Once the sheets are cool, break them into large pieces. Set aside.
- To make the tartare, combine the tuna, cucumber, and shallot in a medium bowl and set aside. In a small bowl, combine the sesame oil, soy sauce, Sriracha sauce, and olive oil and stir to combine. Season to taste with salt.
- Pour the marinade over the tuna and mix gently. Garnish with the cilantro and serve with the fried sesame rice crackers or shrimp chips.
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