Tuna Tartar
This wonderful recipe really relies on your buying super fresh tuna from your fish monger. Anything else will simply disappoint you. You can prepare all the ingredients before and combine them in a couple of minutes when it’s time to serve.
Servings Prep Time
4persons 20minutes
Cook Time Passive Time
0minutes 0minutes
Servings Prep Time
4persons 20minutes
Cook Time Passive Time
0minutes 0minutes
Ingredients
Instructions
  1. Making sure the tuna is as cold as possible cut into small cubes about 1/2 cm or 1/4 inch. Return to the fridge to stay cold. This can be done a few hours before.
  2. Finely mince the ginger, chili, spring onion and coriander. Add the lime juice (see note below). Add the soya sauce and sesame oil and mix well. Check for seasoning and then add to the tuna, being gentle so not crush the tuna.
  3. Return to the fridge and let stand for 1/2 hour.
  4. Mold in rings, top with a small dollop of Wasabi Mayonnaise and decorate with a few coriander leaves. Serve with lime wedges.
Recipe Notes
You will need my recipe for Wasabi Mayonnaise

This is a really deliciously fresh dish. It can be used for canapes as well. Some things to remember is to make this 1/2 hour before you want to serve it. All the chopping can be done in advance and then mixed last minute. If you assemble it too early the seasoning will take over and you will loose the fresh tuna flavor. The lime and salt in the soya will begin to cook the tuna and change its texture.

When adding the lime be careful not to add too much. You want to know its there but too much will take over the dish.

You can extend the dish by adding a bowl of rice, or serve the tartar on a bed of rice.

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