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
This spicy tuna tartare is served on gaufrettes (waffle chips).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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)
Provided by fionalikesfood
Number Of Ingredients 12
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.
TUNA TARTARE
This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 42.6 g, Cholesterol 34 mg, Fat 9.6 g, Fiber 2 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 513.8 mg, Sugar 1.9 g
SPICY TUNA TARTARE
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
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 TUNA TARTARE
At first glance this appears to be a steak tartare presented just as you would find it in any French bistro. Small mounds of finely chopped egg whites, their creamy yellow yolks, sharp red onion, and salty capers surround a carefully shaped ring of chopped red meat, all ready to be mixed and scooped up with crisp rounds of toast. But instead of minced steak, the star of this tartare is fresh tuna. Smoky chipotle puree and pungent Dijon mustard are blended with smooth olive oil so that they can coat each dice of tuna with flavor. Fresh green onions and delicate shallots contribute a soft onion flavor to the tartare, while the briny capers and fresh parsley add brightness. Delicious as is, the deceptive garnishes are what make this a playful American dish.
Yield Serves 4
Number Of Ingredients 14
Steps:
- To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and pepper. The tartare can be made only up to 10 minutes before serving.
- Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast.
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- Gently fold tuna and oil in a medium bowl to coat tuna with oil (this prevents the tuna from discoloring once the vinegar is added). Add scallions, vinegar, and soy sauce and toss to combine.
- Spread chile mayonnaise over toast and top with tuna mixture. Scatter sesame seeds and watercress on top.
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