Tunatartare Recipes

TUNA TARTARE

Steps:

• With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. Fill demitasse spoons with mixture and serve.

TUNA TARTARE

Steps:

• In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

TUNA TARTARE

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.

TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN

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; so that the lime juice covers thewm. (To prevent discoloration).
• 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.

TUNA TARTARE

Steps:

• Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
• Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
• Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

CLASSIC TUNA TARTARE

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.

SPICY TUNA TARTARE

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.

TUNA TARTAR

Steps:

• Dice the tuna as finely as possible, or put it through a meat grinder using the largest disk. Transfer to a small bowl and add the cilantro, shallot, ginger, oil, salt and pepper. Mix until the ingredients are thoroughly combined. Cover and refrigerate up to 2 hours.
• When ready to serve, mix the lime juice into the tuna. Divide the tuna between 4 small plates, mounding it in the center of the plates. Divide the onion, cucumbers, caper berries and toast points between the plates and serve immediately.

TUNA TARTARE

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.

SPICY TUNA TARTARE

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.