Tuna Tartar, Emerilized Recipe

Name: Tuna Tartar, Emerilized
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sashimi-grade ahi; Salt and white pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons minced shallots; 2 tablespoons finely chopped parsley; 1 tablespoon Dijon mustard; 2 lemons, juiced; 1 avocado, peeled, cored removed and brunoise; 1 cup Wasabi Creme Fraiche, recipe follows; 12 fried wonton wrappers; 1/4 cup brunoise red onions; 1 ounce Sevruga caviar; Long chives; 1 teaspoon wasabi powder; 1 cup creme fraiche

Servings: persons

1 pound sashimi-grade ahi
Salt and white pepper
1/4 cup extra-virgin olive oil
2 tablespoons minced shallots
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
2 lemons, juiced
1 avocado, peeled, cored removed and brunoise
1 cup Wasabi Creme Fraiche, recipe follows
12 fried wonton wrappers
1/4 cup brunoise red onions
1 ounce Sevruga caviar
Long chives
1 teaspoon wasabi powder
1 cup creme fraiche

1
Using a sharp knife, small dice the ahi.
2
Turn the diced tuna in a mixing bowl.
3
Season the tuna with salt and pepper.
4
In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice.
5
Season with salt and pepper.
6
Toss the diced tuna with the vinaigrette and mix thoroughly.
7
Season the avocados with salt and pepper.
8
To assemble, spoon the Wasabi Creme fraiche in the center of the plate.
9
Place 1 wonton in the center of the sauce.
10
Spread 2 ounces of the tartar over the wonton.
11
Sprinkle the avocados over the tartar.
12
Place another fried wonton on top of the avocados.
13
Spread 2 ounces of the tartar over the wonton.
14
Sprinkle the avocados over the tartar.
15
Top the sandwich with one fried wonton.
16
Garnish the wontons with the red onions, caviar and chives.
17
Repeat the process for the other three sandwiches.
18
In a small bowl, whisk the wasabi powder into the creme fraiche, smoothing all the lumps.
19
Let creme sit for at least 1 hour, covered and refrigerated, to let the flavor bloom.

158

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 15 ingredients. The key ingredients include: 1 pound sashimi-grade ahi, Salt and white pepper, 1/4 cup extra-virgin olive oil, 2 tablespoons minced shallots, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuna Tartar, Emerilized

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions