Ahi Tuna Tartar Recipes

GINGER AHI TUNA TARTARE RECIPE

Steps:

• Combine all of the ingredients except for the salt. Cover with plastic and let the flavors come together in the refrigerator for at least 20 minutes and up to 2 hours. (Two hours is ideal.)
• Season to taste with salt and serve. (Here's How to Season to Taste.) Serve with chips, lettuce leaves, wonton crisps, or on a plate!

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.

BAJA-STYLE AHI TUNA TARTARE

Steps:

• In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
• Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
• Divide the tartare between 4 chilled serving bowls and serve with tostadas.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

WASABI AHI TUNA TARTARE

Steps:

• Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
• To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

AHI TUNA TARTARE

Steps:

• Marinade Ahi Tuna for at least one hour.
• Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
• Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
• Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
• Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
• Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.

BEST TUNA TARTARE (AHI TUNA RECIPE) + VIDEO

Steps:

• Cut the tuna steaks into ¼ - ½ inch cubes. Place in a small mixing bowl.
• Add the chopped scallions, soy sauce, mustard, and sesame oil if using. Gentle mix.
• To serve: Place small portions on appetizer plates and sprinkle the tops with crushed French fried onions. If you would like to form the tartare into disks, press the tuna into ramekins, then flip over onto plates.
• Serve with shrimp chips, plantain chips, or crostini.

AHI TUNA TARTAR

Steps:

• Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
• Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.

AHI TARTARE

Steps:

• Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.