Spicy Sesame Tuna Tartar Recipes

SPICY TUNA TARTARE

Spicy Tuna Tartare image

This is a very quick and easy recipe for a tuna tartare that will make your friends think you are a real gourmet! Try it by itself, with tortilla chips, or as a salad with sliced avocado. It goes nicely with pico de gallo, too. Use sashimi-grade tuna. If you're unsure if it is sashimi-grade, be sure to ask someone (a butcher or seafood specialist) before using it for this recipe.

Provided by Kat

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

⅓ cup Japanese mayonnaise (such as Kewpie®)
1 tablespoon sesame chili oil
1 teaspoon sesame oil
1 teaspoon lemongrass paste
2 (4 ounce) fillets sashimi grade tuna
1 teaspoon garlic salt
½ medium lime, juiced
½ cup chopped fresh cilantro
1 stalk scallion, chopped

Steps:

Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
With freshly washed hands, dice tuna into small bits on a clean cutting board.
Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
Garnish with remaining cilantro and scallion and serve.

Nutrition Facts : Calories 117 calories, Carbohydrate 1 g, Cholesterol 16.1 mg, Fat 9.5 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 311.9 mg, Sugar 0.2 g

SPICY SEARED TUNA WITH SESAME VINAIGRETTE

Spicy Seared Tuna with Sesame Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons unsalted butter
1 teaspoon minced ginger root
1/3 cup rice wine vinegar
1 1/4 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
1 tablespoon soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
1 1/2 pounds best-quality ahi tuna
6 cups loosely packed mizuna greens, curly endive or red leaf lettuce
1 cup marinated shiitake mushrooms (recipe follows), for optional garnish
2 tablespoons finely chopped chives, for garnish
2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinaigrette, recipe above

Steps:

Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

SPICY TUNA TARTARE

Spicy Tuna Tartare image

This spicy tuna tartare is served on gaufrettes (waffle chips).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

1 tablespoon mayonnaise
3/4 teaspoon soy sauce
1/2 teaspoon Sriracha (Asian chili sauce)
8 ounces fresh tuna, cut into 1/4-inch dice
1 tablespoon thinly sliced fresh chives, plus 1-inch pieces for garnish
Gaufrettes or waffle-cut potato chips, for serving

Steps:

Whisk together mayonnaise, soy sauce, and Sriracha in a nonreactive bowl. Add tuna and chives, and gently combine with a fork. Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.

TUNA TARTAR WITH SPICY MAYONNAISE RECIPE - (4.4/5)

Tuna Tartar with Spicy Mayonnaise Recipe - (4.4/5) image

Provided by fionalikesfood

Number Of Ingredients 12

Ingredients

1 pound sushi-grade tuna, cut into 1/4 in. cubes
1 Haas avocado, cut into 1/2 in. cubes
1/2 cup cucumber, cut into 1/4 in. cubes
1/2 cup red onion, finely diced
2 tablespoons mayonnaise
1 tablespoon honey
2 teaspoons spicy chili paste
1 1/2 teaspoons sesame oil
1 teaspoon soy sauce
1 teaspoon wasabi paste
1 1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

In a medium bowl, combine tuna, avocado, cucumber and onions In a separate bowl, combine mayonnaise, honey, chili paste, sesame oil, soy sauce, wasabe paste, salt and pepper. Pour dressing over tuna mixture and toss until well coated. Serve chilled with deep fried tortillas or chips.

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