Tokyo Tuna Tartare Recipe

Name: Tokyo Tuna Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound #1 grade Ahi, cleaned and diced finely; 10 scallions, white and light green parts, finely minced; 1 cup peeled, finely diced European or Japanese cucumber; Sea salt and freshly ground black pepper; 3 tablespoons soy sauce; 3 tablespoons rice wine vinegar; 1 tablespoon finely grated ginger; 1 clove very fresh garlic, minced; 3 tablespoons Ginger Oil (see Note); 1 package toasted nori; 1/2 cup toasted sesame seeds

Servings: persons

3/4 pound #1 grade Ahi, cleaned and diced finely
10 scallions, white and light green parts, finely minced
1 cup peeled, finely diced European or Japanese cucumber
Sea salt and freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon finely grated ginger
1 clove very fresh garlic, minced
3 tablespoons Ginger Oil (see Note)
1 package toasted nori
1/2 cup toasted sesame seeds

1
Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper.
2
In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended.
3
Add to the fish mixture and toss to dress well.
4
Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds.
5
Sprinkle with sesame seeds and serve immediately.
6
Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.
7
Note: To make Ginger Oil, combine lots of ginger scraps and canola oil in a small saucepan.
8
Heat oil slightly, about 3 to 5 minutes over medium heat, then remove from the heat.
9
Let steep for a couple of hours or up to a day, and strain.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound #1 grade Ahi, cleaned and diced finely, 10 scallions, white and light green parts, finely minced, 1 cup peeled, finely diced European or Japanese cucumber, Sea salt and freshly ground black pepper, and more.

Yes, Tokyo Tuna Tartare falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tokyo Tuna Tartare

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions