This Asian tuna tartare is a great choice for an appetizer or a main meal.
I chose ahi tuna for the recipe which was finely chopped.
Add tobiko fish eggs to your tartare for the bright color and texture to your bites. As you make your tartare recipe and season, do taste it often as you build your flavor to adapt to your own taste between the acid, heat level and seasonings.
When serving the tuna tartare as appetizers, you can use many options as a vessel. Here are two examples of servings below with endives and shrimp crackers.
- 1/2 lb of Ahi Tuna
- 1 tbsp yuzu (you can substitute with lime juice)
- 1 shallot, minced
- 1 tbsp chives + more for garnish, minced
- 1 green onion, minced
- 1 tbsp of spicy mayo
- 1 tsp of sambal oelek
- 1 tbsp of tobiko eggs + more for garnish
- Fleur de sel for garnish
- Salt and pepper
- Vessel for serving (endives, shrimp crackers)
- Take a large bowl and fill it with ice or cold water and place a smaller bowl within the larger one. This will keep your cut tuna cold during the preparation
- Take your piece of tuna and finely chop it. Place in the smaller bowl.
- In the meantime, prepare your seasoning in another bowl. Combine yuzu, shallot, green onion, chives, spicy mayo, sambal oelek and tobiko.
- Combine gently the seasonings with the chopped tuna. Taste and adjust seasoning accordingly.
- You can keep the preparation in the fridge before serving or serve right away.
- Serve as appetizer on endive leaves or shrimp crackers.
- Sprinkle your appetizers with chives, tobiko and fleur de sel