Asian Inspired Tuna Tartare Recipes
ASIAN INSPIRED TUNA TARTARE
Steps:
- Mix together sesame oil, ginger, garlic, ponzu, soy, apple cider vinegar and lime juice and set aside.
- Dice tuna into 1/8 inch cubes.
- Dice cucumber and avocado into 1/8 inch cubes and mix together with the chopped cilantro.
- Add tuna and the marinade to the cucumber avocado mixture and gently mix.
- Chill for about 20 minutes and serve garnished with sesame and cilantro on a nice, salty, crunchy kettle chip.
Nutrition Facts : Calories 228 kcal, Carbohydrate 6 g, Protein 21 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 345 mg, Fiber 3 g, ServingSize 1 serving
SPICY ASIAN TUNA TARTARE
Beef Tartare, Tuna Tartare, you name it I love it. While going through recipes yesterday, I ran across a group member's recipe for Tuna Tartare. We must have been thinking the same thing. I had all the ingredients I needed. My recipe is a little different but we have the same main ingredients. I hope that you enjoy. Cooking...
Provided by Sherri Williams
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 17
Steps:
- 1. in a mxing bowl combine all sauce ingredients. fold in diced tuna.
- 2. in a small mixing bowl combine avocado, cilantrao lime juice & salt. fold gently
- 3. in 3-4 in round dish, add avocdado mixture, tuna and top with mango. Pack down well. place 2 glass plates down on dishes. carefully flip over
- 4. place the dishes in fridge at least 45 or when ready to be served. carefully remove the round dishes. your tuna tartare is ready to be served! ENJOY!
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TUNA TARTARE | ASIAN INSPIRATIONS
From asianinspirations.com.au
Cuisine Japanese
Category Modern
Servings 1-2
Total Time 1 min
- To Prep Dice tuna, then add to a bowl with ginger, soy sauce and sesame oil. Set aside in the fridge to marinate until ready to plate.
- To Cook Heat a thin layer of oil in a pan over medium-high heat. Deep fry the spring roll pastries until light golden brown, using tongs or chopsticks to scrunch them up slightly. Drain on paper towel. Once completely cooled, snap into crackers.
- To Serve Using a ring mould, plate the tuna tartare, pressing down slightly to form into a round. Garnish with sesame seeds, micro herbs and edible flowers, and serve with crackers.
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- In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
- With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
- Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
- Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.
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