Best Tuna Tartar Recipes

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.

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.

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.

SALMON AND TUNA TARTAR WITH SPICY LEMON GINGER VINAIGRETTE

Steps:

• Combine all ingredients together and whisk. Combine all tartar ingredients together and just before serving combine with vinaigrette and serve.

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Steps:

• Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
• In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

BLUEFIN TUNA TARTAR

Steps:

• Tuna:
• Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
• Potatoes:
• Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.
• Assembly:
• Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips.
• Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.

TUNA TARTAR

Steps:

• For the sauce combine Miso, wasabi, sriracha sauce and sesame oil in a small bowl.
• Start mixing it all together adding mirin . Do not pour all mirin at once, you might end up having clumpy paste.
• Add Ponzu sauce and soy sauce.
• Mix everything together until all ingredients are blended and there is no clumps. Pour the sauce into a glass container. This sauce can be stored in the refrigerator for several months and can be used for other recipes as well.
• Put tuna in a freezer for half and hour, this way it will be easier to slice it.
• Pat tuna dray and cut it diagonally into 1/2 inch slices.
• Cut each slice into 1/2 inch strips. Then cut strips into 1/2 cubes.
• Pour sauce and mix well until all tuna is covered. Let it marinate in a fridge for about 10 minutes.
• Using food ring plate your tuna tartar, dust it with sesame seeds and enjoy!

TUNA TARTAR WITH SPICY MAYONNAISE RECIPE - (4.4/5)

Steps:

• In a medium bowl, combine tuna, avocado, cucumber and onions In a separate bowl, combine mayonnaise, honey, chili paste, sesame oil, soy sauce, wasabe paste, salt and pepper. Pour dressing over tuna mixture and toss until well coated. Serve chilled with deep fried tortillas or chips.

TUNA TARTAR

Steps:

• Dice the tuna as finely as possible, or put it through a meat grinder using the largest disk. Transfer to a small bowl and add the cilantro, shallot, ginger, oil, salt and pepper. Mix until the ingredients are thoroughly combined. Cover and refrigerate up to 2 hours.
• When ready to serve, mix the lime juice into the tuna. Divide the tuna between 4 small plates, mounding it in the center of the plates. Divide the onion, cucumbers, caper berries and toast points between the plates and serve immediately.

SPICY SESAME TUNA TARTAR

Steps:

• Use a very sharp knife to cut the tuna into 1/4-inch dice. Toss the tuna with the scallions, soy sauce, sesame oil, and sesame seeds. Spread a tiny dab of wasabi paste on each rice cracker. Mound 1 packed Tbs. of the tuna tartare on each cracker. Sprinkle each lightly with sea salt and serve.

TUNA TARTAR WITH FENNEL AND GREEN OLIVE TAPENADE

Steps:

• Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
• Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
• Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
• On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.

TUNA TARTAR

Steps:

• Cut tuna into 1/4 inch dice. Mix oil,zest, juice and seasonings and pour over tuna. Add onion and jalapeño. Mix well. Cut avocado inti 1/4 inch dice and gently fold into tuna mixture. Refrigerate for at least 1 hour for flavors to blend

TUNA CAKES WITH MOCK TARTAR SAUCE

Steps:

• 1. TUNA CAKES: Drain and flake tuna, then add to a medium-sized mixing bowl.
• 2. Add vegetables, seasonings, biscuit mix, soy sauce and 1/2 cup panko crumbs. Mix until all is incorportated. Let mixture sit in the bowl for 20 minutes.
• 3. Preheat oven to 400°F (375°F for convection).
• 4. Place remaining panko into a semi-shallow bowl. Lightly grease or spray a sheet pan. Drop tuna mixture into panko one at a time. Coat with crumbs, lightly toss ball from hand to hand to drop off any excess panko and gently place onto sheet pan, flattening to desired size & thickness. Repeat until mixture is used up. Note: I used a 1/4 cup measuring cup to make the patties and it yielded 12-13. If you halve that, you would get 24/26 appetizer portions.
• 5. Total baking time is 15-16 minutes for the larger cakes. I cooked them for 6 minutes then flipped them over and baked an additional 8 minutes. Since I wanted them a bit browner, I flipped to broil and broiled about 3-4 minutes before removing them from the oven. I'm not sure how long to bake the appetizer-sized ones, perhaps 10-12 minutes.
• 6. MOCK TARTAR SAUCE: Stir mayonnaise and hot dog relish together.
• 7. Serve cakes with sauce over top or on the side. (For dinner, 2-3 cakes to a serving)