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.

No additional tips available.

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

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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.

Tokyo Tuna Tartare

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