Ginger Ahi Tuna Tartare 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.

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 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.

AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE

Steps:

• Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
• In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

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 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.

CLASSIC TUNA TARTARE

Steps:

• 1. Prepare the tuna tartare: Slice the tuna into 3/4 inch dice and place into a chilled glass bowl. Drizzle the olive oil into the bowl to gently coat the tuna. Add the cucumber, ginger, shallot and garlic. Gently toss ingredients together. Reserve the lemon juice and zest until right before serving. 2. Make the Dijon vinaigrette: Add the Dijon and the white-wine vinegar to a small bowl. Slowly drizzle in the olive oil while whisking constantly. Season to taste with salt and pepper. 3. Assemble: Add the lemon juice and zest to the tuna and toss gently. Place four 1 inch by inch ring molds (or timbales) on chilled plates. Fill each ring mold with an event amount of the tuna tartare. Gently remove the ring molds. Toss the greens in the mustrt vinaigrette and garnish around the tuna. Finish with additional lemon zest and pepper. This serves 4 as a main course, or 8 as an appetizer.