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- 2 teaspoons finely grated lime zest or 4 kaffir lime leaves
- 2 tablespoons fresh lime juice
- 2 tablespoons plus 2 tsp. soy sauce
- 2 tablespoons Champagne vinegar or white wine vinegar
- 2 tablespoons grated peeled ginger
- 10 ounces albacore or bigeye tuna, minced
- 2 tablespoon olive oil, divided
- 1 teaspoon minced seeded red or green Thai or serrano chile
- 1 teaspoon minced shallot
- 1 avocado, halved, pitted
- 4 radishes, thinly sliced
Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. (Alternatively, pulse lime leaves and sugar in a spice mill until a coarse paste forms, then add to pan with juice and water.) Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.
Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.
Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.
Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.
Nutritional ContentOne serving (analyzed with 2 teaspoons of chili oil) contains: Calories (kcal) 280 Fat (g) 20 Saturated Fat (g) 3.5 Cholesterol (mg) 25 Carbohydrates (g) 9 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 1030Reviews Section
Hand Cut Ahi Tuna Tartare with Avocado, Beets, Yuzu, Mustard Oil and Black Radish
8 Oz Ahi Tuna, diced
1 Tbsp Fleur de Sel
1 Tspn Cracked Tellicherry Peppercorn
1 Each Avocado, quartered and cut into fans
1/2 Cup Beets*
2 Tbsp Yuzu Juice
2 Tbsp Mustard Oil (buy prepared or make your own)**
1/2 Cup Black Radish, julienne
1 Cup Mirin
2 Cups Water
4 Each Whole Beets, not peeled
Pinch of Sugar and Salt
1 Cup Olive Oil
2 Cups Canola Oil
2 Tbsp Mustard Seed
- To make dressing, whisk together wasabi, vinegar, lemon juice, soy sauce and garlic whisk in oils.
- Combine avocado and tuna, then gently fold in enough dressing to coat the mixture.
- Arrange on baby spinach leaves garnish with daikon, radish, and pear.
- Scatter top with friend egg roll wrapper strips or wonton strips and chives.
- Serve with remaining dressing on the side.
Serving suggestion: Serve with warm brown or white rice for a poke bowl variation.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Find the most delicious recipes here
- 1 1/2 tablespoons Wasbi Powder
- 1 1/2 teaspoons Water
- 3/4 cup Rice wine vinegar
- 1/2 cup Lemon juice
- 1/4 cup Soy sauce
- 3 cloves Garlic chopped finely
- 1 1/2 teaspoons Salt
- 1 1/4 cups Vegetable oil
- 1/4 cup Sesame oil
- 6 ea Avocado
- 4 1/2 pounds Ahi tuna sushi grade
- Baby spinach for garnish
- Daikon julienned - for garnish
- Carrot julienned - for garnish
- Pear thinkly sliced - for garnish
- Egg roll wrapper deep fried strips - for garnish
- Chives - for garnish
Tuna Tartare with Avocado and Radish - Recipes
Coming up with a creative menu for our annual Bastille Day celebration is always fun, albeit challenging. This year, along with classic dishes for hors d’oeuvres and for the main course, we decided to change things up a bit by having Tuna Tartare for the appetizer. You might think that we’re making a cultural faux pas by serving a dish marinated in the Asian flavors of soy sauce, toasted sesame oil and rice wine but the French have been fascinated with Asian cultures for hundreds of years.
Japonism (“Japonisme” in French) is the term used to refer to the Japanese influence on European art, especially impressionism. We see strong reference to Japonism in Claude Monet’s gardens at Giverny, in Vincent Van Gogh’s colorful palettes mimicking Japanese woodblock prints and in Edgar Degas’ prints focusing on women and their daily routines with vertical, diagonal and horizontal barriers segmenting the scenes. The Asian influence extended as well to Manet, Renoir, Pissarro, Gaugin and Toulouse-Lautrec.
It’s with this crossroads of culture and desire to serve a cool dish on a hot summer evening that I’m offering you my recipe for tuna tartare. First and foremost, it’s imperative that you buy fresh, sushi-grade tuna on the day you plan to serve the dish. My dependable resource for sushi-grade tuna is Guido’s in Great Barrington which also has a great selection of Asian food and condiments – a one-stop shop for all the ingredients.
For a light lunch or appetizer, you only need about 2 to 3 ounces of sushi-grade tuna per person. To make cubing the raw tuna easier, place it in the freezer a bit to harden before slicing. I use a 2 ½ inch round cookie cutter to stack the tartare in a tower shape. To make it even more special, you can line the cookie cutter with some strips of smoked salmon (nova lox) to hold the tartare together and make for a beautiful presentation.
For this year’s celebration, I decided to surprise our guests with a little wasabi ice cream on the side. The flavor punch of cold ice cream combined with the hot spice of wasabi is a great counterpoint to the smooth Asian flavors of the tartare. Make the wasabi ice cream ahead of time to give it a chance to reharden before serving.
TUNA TARTARE with WASABI ICE CREAM (Serves 4)
Special equipment: 2 ½ inch diameter cookie cutter
For the wasabi ice cream:
1 cup non-dairy vanilla ice cream made with coconut milk
2 to 3 teaspoons wasabi paste
For the dressing:
3 tablespoons low-sodium soy sauce
3 tablespoons mirin (seasoned rice wine)
1 tablespoon finely grated fresh ginger
1 clove garlic, crushed
3 tablespoons toasted sesame oil
For the plating:
1 ripe avocado
Juice of half a lime
French breakfast radish (optional)
Serve with crackers or toasted French bread slices
For the tuna:
1 cup diced cucumbers
¾ cup diced red onion
12 ounces sushi-grade tuna, diced
½ teaspoon fresh hot pepper (e.g. jalapeño) finely minced
1 tablespoon fresh herbs, minced (e.g. dill, parsley, chives)
Salt & pepper
Strips of thinly sliced smoked salmon for lining the cookie cutter (optional)
Soften 1 cup of vanilla ice cream made with coconut milk. Stir in 2 to 3 teaspoons of wasabi paste. The wasabi flavor will intensify as the ice cream resets. Place in the freezer to harden.
For the dressing, combine all ingredients in a covered jar and shake well to combine. Set aside.
Arrange your condiments for the plating so you have everything ready when it’s time to serve. With a fork, mash the ripe avocado in a small bowl and squeeze in the juice of half a lime. This will help ensure that the avocado doesn’t turn brown. Top with plastic wrap pressed against the avocado until ready to plate.
In a medium bowl, gently mix the diced cucumbers, red onion, tuna, hot pepper and fresh herbs. Add a little salt and pepper.
Shake the dressing to make sure all the ingredients are emulsified then pour it on the tuna. Stir to combine. Set the tuna in the refrigerator for five minutes to let the flavors meld.
When ready to serve, place about 2 tablespoons of the avocado in the center of a salad plate and spread to make a thin circle. This will serve as the base for the tartare.
If you are using smoked salmon, rub a little olive oil on the inside of the cutter to hold thin strips of the smoked salmon and make release of the tartare easier to plate.
Center the salmon-lined cookie cutter on your salad plate. Remove your tartare from the refrigerator and gently remix. Use a slotted spoon to scoop out the tartare and fill the cookie ring. You want to let the extra Asian marinade drain from the tartare or it might drain out around the plate, making the presentation less attractive.
Let the cookie cutter stay intact as you sprinkle chopped chives and sesame seeds over the tartare. Carefully remove the cookie cutter ring and continue plating the three other dishes.
Finish the plating with a small French breakfast radish and perhaps some microgreens scattered over the tartare. Sometimes I also like to add a cracker on top of the tartare. Just before serving, place a small scoop of wasabi ice cream on the side.
Tuna Tartare Recipe
Tuna tartare recipe is a dish made from raw tuna that has been cut into small pieces before serving. It can be chopped, cut into chunks, or sliced. Tuna served tartare style is similar to tuna sashimi, except that sashimi is more often cut into evenly sized slices or chunks. Tuna Tartare is a dish that always has a little soy and citrus juice to act as a cooking agent and an Asian-infused flavor emerges.
Tuna Tartare is a favorite of our family when we dine out and it is such a simple dish to make at home and you can impress your family with the presentation. Fresh tuna steaks have become readily available so you can find good quality at your local grocery, I prefer the Tuna at whole foods and Costco. I have made several different versions of Tuna Tartare and this is by far the best tasting recipe to date so much so that it is such a favorite that the boys request that I make it. I used Ramekins to make this dish, half with the tuna in the bottom and half with the avocado. I show you pictures of both, you can choose which you think looks prettier. If you do not have Ramekins, you can present this in a martini glass.
The high amount of vitamin B6 found in tuna, along with folic acid, lowers levels of homocysteine, a by-product compound of the methylation cycle. High levels of homocysteine are very harmful to artery walls, an important risk factor for atherosclerosis.
Through Tunas high levels of omega-3s, tuna lowers levels of triglycerides, high amounts of which are associated with an increased risk of cardiovascular disease. Omega-3 fatty polyunsaturated fatty acids help prevent and control high blood pressure and may reduce risk of atrial fibrillation, the most common type of heart arrhythmia, especially in the elderly.
Every February the husband and me have to go to Vegas for business, and neither of us are big gamblers so we enjoy ourselves eating at some of the great chef restaurants in vegas. If you have the opportunity to head to Vegas check out Chef Tom Colicchio restaurant chefsteak in the MGM Grand Hotel & Casino. Chef Colicchio is the head judge on Bravo’s Top Chef. His restaurant offers some amazing Tartare dishes along with an extensive menu to make you a very happy diner.
How to make Sushi Rice for Poke Bowls
While many Poke Bowls are made with plain rice, I like to use flavoured sushi rice, the same rice used to make Sushi Rolls and Sashimi. It’s a particular type of white rice sold labelled as “Sushi Rice” on the packets.
It’s a short grain white rice that is kind of sticky which makes it suitable for forming into little mounds to make sashimi and into rolls to make sushi rolls. For Poke Bowls, it makes it easy(ier!) to pick the rice up with chopsticks.
To make sushi rice, a vinegar + sugar + salt Sushi Rice Seasoning is poured over the rice while hot so it absorbs the flavour as it cools. It seems wet and sticky at first, but as it cools, the rice absorbs the flavour and dries out to the perfect sticky sushi rice texture!
The traditional way to make sushi rice (ie the way it is made by the Japanese) involves a rice cooker and large wooden sushi rice mixing bowl.
The Nagi way to make sushi rice to a Japanese standard involves a saucepan and glass 9 x 13″ pan!
There is something so decadent and intimately sensual about eating raw fish whether it’s with sushi, sashimi, tartare or poke. It’s a salad consisting of chopped raw fish, called Tako in Japanese and Poke in Hawaiian. In Europe they serve it as Tartare or Carpaccio and nowadays the trendy appellation in most snazzy, hip joints is crudo, meaning “raw”.
Many abstain from eating anything raw, because they believe any meat has to be cooked. Once your crudo-uneducated palate savors its true splendor, not only will it become the gourmet event of your lifetime, but you’ll castigate yourself from not having indulged long before now. Your gastronomic universe will change forever, there’s nothing more sublime or sexier than eating raw fish when its very fresh and prepared correctly.
So dearly beloved, please fling out those “I don’t eat raw fish” inhibitions, because you haven’t lived until you’ve tried it.
The freshest fish is what makes “melt in your mouth” kinda sushi, otherwise don’t bother and yes, it can get costly because of the preparation, incomparable fresh flavors and the singular eye-catching experience, but certainly worth every penny. Poke falls under the same category.
Fish tartares and crudos are part of my culinary repertoire, as they are very simple to prepare. The one consensus is that whatever fish you are using, it has to be beyond fresh. Period.
2 fresh tuna steaks – the reddest and freshest possible tuna, about 1’ thick
1 ripe avocado, peeled and seed removed and chopped into small cubes
2 TBSP fresh grated ginger
1 TSP of rice wine vinegar
1 cup of chopped scallions – white parts
Kosher salt and fresh ground pepper
¼ cup of ponzu sauce or sake
In a small metal bowl add the grated ginger, EVOO, wasabi powder, soy, lime zest and juice, sesame seeds, very finely chopped cilantro and mix well. Allow it to sit at room temp for about 1 hour. Chop the avocado and sprinkle with some lime juice to prevent discoloration.
Chop the tuna into 1/8” cubes and place in a working bowl. Chop the scallion and add to the tuna. Add the sauce, mix well and season with salt and pepper. Chill for about an hour in the fridge to allow the flavors to develop. That will also allow for the tuna to pack well in the mold.
Place a 1½ inch tall and 2¼ inch round mold or a biscuit cutter in the center of a serving bowl and fill the bottom with the avocado pressing gently with the back of a spatula or a spoon. Top with the tuna and pack down gently as well. Place the slices of radish on top in a decorative pattern and gently lift the mold.
In a small bowl whisk together the ingredients for the accompanying sauce and pour around the tartare. Serve with thin toasted crostini.
Summer Skewers, 3 Ways
Serving Size: 2 (4 skewers)
Total Time: 20 min
Cook Time: 10 min
Special Kitchen Equipment Required: Grill and wooden skewers (previously soaked in water to prevent burning)
Pro Tip: Brine the chicken to keep it nice and tender.
Protein Alternative: Chicken breast, cubed
- 1 cup water
- 1⁄4 cup salt
- 8 chicken wing flaps (the wing with two bones inside)
- 8 bamboo skewers
- 1⁄2 cup Yakitori Sauce*
- Salt and pepper, to taste
- 1/2 tsp finely sliced scallions, to garnish
- 2 Tbsp vegetable oil (or any cooking oil with high smoke point)
- 3⁄4 cup soy sauce
- 2 shallots, whole
- 1 teaspoon ginger, sliced
- 2 garlic cloves, whole
- 1⁄2 cup sake
- 1⁄2 cup mirin
- 1⁄4 cup sugar
The Pivot: How Chef Tyler Akin Is Shifting Gears During the Pandemic
- In medium-sized pan, heat the oil, then add shallots, ginger, and garlic. Cook until brown, about 5-6 min.
- Pour in the sake and cook out the alcohol, about 3 min. Add mirin and sugar simmer for 5 min., until sugar dissolves. Strain and set aside. You’ll use this sauce for the other recipes below as well. Make extra and freeze if you like. As far as healthy recipes go, this couldn’t be easier.
- In medium bowl, mix together chicken wings, water, and salt. Let the chicken brine for 4-24 hours.
- Slide a chicken wing on 2 bamboo skewers, sliding up toward one end, leaving enough space to hold onto the skewer. Add two more chicken wings (total of three per skewer). Repeat with remaining wings.
- Heat grill to medium-high. Season chicken with salt and pepper, and spray grill with non-stick spray. Grill the skewers for approximately 12 min. (5-6 min. per side), until lightly charred, turning often. Make sure to brush or spray the wings with the Yakitori sauce as they cook.
- Garnish each skewer with chopped scallion, if desired.
Recipe: Susur Lee’s Tuna Tartare with Seared Peppery Tuna and Tonnato Sauce
This article was published more than 7 years ago. Some information in it may no longer be current.
If you are time-strapped, any of the components of this recipe work well on their own.
Over all, the weight of chef Lee’s dish here is light but the flavours are punchy and layered. It calls for a white with tang. I would go with a dry white that’s zesty around the edges yet with a suggestion of rounded sweetness in the middle. Two prime candidates: gruner veltliner from Austria or chenin blanc, either from France’s Loire Valley (as in Vouvray) or from South Africa. Other good options: riesling, dry sparkling wine or Australian semillon. - Beppi Crosariol
1/4 cup tuna packed in oil
1 tsp Worcestershire sauce
1 tsp ground white pepper
8 oz. sushi-grade tuna loin
3 tbsp finely ground black pepper
2/3 cup julienne daikon radish
2/3 cup julienne celery root
1 tbsp julienne strips of ginger
8 ounces sushi grade-tuna, 1/2-inch diced
1 tbsp finely chopped shallots
1 tbsp yuzu or lemon juice
1/2 an avocado, 1/4 inch diced
1 finely sliced bird’s eye chili
Tonnato: Combine all the ingredients in a blender. Blend until smooth, scraping down as needed. Reserve.
Seared Tuna: Slice tuna into 2 rectangles, lengthwise. Season with salt and let sit for 10 minutes. Roll each loin in pepper, coating all sides.
Prepare a large bowl of ice water. Heat oil in a frying pan over high heat. Add one piece of tuna and cook for 30 seconds on each side. Submerge tuna into ice water to stop cooking. Transfer to a plate and reserve. Repeat with second piece of tuna.
Combine daikon, celery root and ginger in a bowl of cold water. Reserve.
Tartare: Stir shallots with cilantro, sesame oil, soy sauce, egg white, yuzu juice and hot sauce. Combine with diced tuna. Taste for seasoning.
Assembly: Press 1/4 of the tartare mixture into a 3-inch ring mould on a plate. Remove ring and repeat with remaining tartare. Top tartare with avocado. Drain daikon mixture, squeezing out excess water. Season with salt and twist a small amount of the salad over the avocado. Spoon tonnato sauce around the tartare. Slice seared tuna into 1/4-inch slice and lay over tonnato or around the plate. Garnish plate with edamame, taro chips, pepper slices and tendrils.