Best Hawaiian Tuna Tartare With Fresh Seaweed Recipes

BAJA-STYLE AHI TUNA TARTARE

Baja-Style Ahi Tuna Tartare image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 pounds sushi-grade ahi tuna, diced
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves
Corn tostadas

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

Ahi Tuna Tartare with Wasabi Aioli image

This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!

Provided by Love2Cook

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 3h20m

Yield 12

Number Of Ingredients 12

Ingredients

½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
2 tablespoons peanut oil
1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
¼ teaspoon wasabi powder
2 teaspoons water
½ teaspoon wasabi powder
⅓ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon fresh lime juice
1 (12 ounce) bag tortilla chips
1 ripe avocado, diced
¼ cup finely diced red onion

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 16.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 197.7 mg, Sugar 1.1 g

AHI TUNA TARTAR

Ahi Tuna Tartar image

Provided by Molly O'Neill

Categories appetizer

Time 10m

Yield About 15 rounds

Number Of Ingredients 10

Ingredients

2 sheets nori
1/2 cup sushi rice, cooked and sprinkled with rice-wine vinegar
1 teaspoon wasabi paste
1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch pieces
2 tablespoons finely chopped, peeled, seeded cucumber
2 tablespoons finely chopped scallion
1 tablespoon grated fresh ginger
1 teaspoon mirin
2 drops toasted sesame oil
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams

HAWAIIAN TUNA TARTARE WITH FRESH SEAWEED

Hawaiian Tuna Tartare With Fresh Seaweed image

Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!

Provided by Elka Gilmore

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup fresh Japanese red seaweed or finely silvered soaked dried hijiki (sold in Japanese markets and health food stores)
1 pound sashimi-quality tuna, cut in 1/2-inch dice
1/2 teaspoon hot red-pepper flakes
1 scallion, finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
1 teaspoon Asian sesame oil
1 tablespoon chopped salted peanuts
1/2 tablespoon chopped fresh mint leaves
1 tablespoon fresh lime juice
6 leaves romaine lettuce, rinsed and dried

Steps:

Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams