Best Salmon And Tuna Tartar With Spicy Lemon Ginger Vinaigrette Recipes

TUNA AND SALMON TARTARE WITH ENDIVE LEAF

Tuna and Salmon Tartare with Endive Leaf image

Provided by Nathan Lyon

Time 15m

Yield 20 servings

Number Of Ingredients 11

Ingredients

1/3 pound sushi grade tuna, cut into small dice
2 medium shallots, finely minced
2 teaspoons freshly grated ginger
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon sesame oil
3 tablespoons olive oil
Salt and freshly ground black pepper
1/3 pound line caught wild salmon, cut into small dice
2 heads Belgian endive
1 tablespoon caper berries, finely chopped

Steps:

In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.

SPICY TUNA TARTARE

Spicy Tuna Tartare image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced

Steps:

In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.

SALMON OR TUNA TARTARE

Salmon or Tuna Tartare image

I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving, because you don't want the fish to cook in the lime juice and you won't have the glistening color or flavor.

Provided by Martha Rose Shulman

Categories easy, appetizer

Time 15m

Yield 2 1/2 cups, serving 10 as an hors d'oeuvre

Number Of Ingredients 14

Ingredients

1/2 cup very finely diced cucumber
Salt to taste
1 pound center-cut albacore or salmon fillet, finely chopped
2 small shallots, minced
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
2 tablespoons capers, drained and rinsed
Freshly ground pepper
Pinch of cayenne (optional)
Lettuce or endive leaves for serving
red pepper squares for serving
cucumber rounds or toasted croutons for serving

Steps:

Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams

SALMON TARTARE

Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 15m

Yield Six or more servings

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless raw salmon fillets
4 teaspoons finely chopped fresh dill
2 tablespoons olive oil
3 tablespoons fresh lime juice
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped red onions
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

Steps:

Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.