Tuna Tartare
Tuna tartare: the fancy cousin of sashimi who went to culinary school and now throws dinner parties. It’s raw, refreshing, and so upscale it practically comes with a bowtie. Perfect for when you want to impress guests without actually turning on the stove. Just call it “deconstructed sushi,” and you’ve got yourself a Michelin-star vibe with minimal effort.
Tuna tartare is like the little black dress of appetizers—classy, timeless, and always a hit. Plus, it’s proof that raw fish and good vibes are a perfect pairing.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: In a bowl, combine the diced tuna. Season it with salt and pepper to your liking. Then, add the soy sauce, rice vinegar, and sesame oil. Mix well to coat the tuna. Let it marinate in the refrigerator for 30 minutes.
Step 2: Season the diced avocado with salt and pepper.
Step 3: After the marinating time, drain the tuna from its marinade.
Step 4: To plate the tartare, use a plating ring. Start by adding a layer of diced avocado at the bottom of the ring, followed by a layer of marinated tuna. Press down gently.
Step 5: Sprinkle a pinch of black and white sesame seeds over the tuna and garnish with thinly sliced scallions.
Step 6: Carefully remove the plating ring to reveal a beautifully layered Tuna Tartare.
Step 7: Serve with cucumber slices or crackers on the side for an extra crunch and freshness.
In the end, tuna tartare isn’t just an appetizer—it’s a conversation starter, a flavor-packed delight, and a surefire way to make everyone think you’re a culinary genius. Serve it up, sit back, and let the compliments roll in!
Tuna Tartare
Ingredients
- 8 ounces fresh sushi-grade tuna diced into small cubes
- ¼ cup soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 avocado diced and seasoned with salt and pepper
- 1 Englisch cucumber sliced (for serving)
- 1 scallion thinly sliced (for garnish)
- black and white sesame seeds for garnish
Instructions
- In a bowl, combine the diced tuna. Season it with salt and pepper to your liking. Then, add the soy sauce, rice vinegar, and sesame oil. Mix well to coat the tuna. Let it marinate in the refrigerator for 30 minutes.
- Season the diced avocado with salt and pepper.
- After the marinating time, drain the tuna from its marinade.
- To plate the tartare, use a plating ring. Start by adding a layer of diced avocado at the bottom of the ring, followed by a layer of marinated tuna. Press down gently.
- Sprinkle a pinch of black and white sesame seeds over the tuna and garnish with thinly sliced scallions.
- Carefully remove the plating ring to reveal a beautifully layered Tuna Tartare.
- Serve with cucumber slices or crackers on the side for an extra crunch and freshness.
