Tuna Tartare with Ginger and Shiitake Mushrooms

Name: Tuna Tartare with Ginger and Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sushi-grade tuna; 1/4 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce; 3 scallions (white and green parts), sliced thin on the diagonal; 1 tablespoon chopped fresh ginger; Grated zest of 1 lime; 3 tablespoons fresh lime juice; 6 shiitake mushrooms, stems removed and discarded, caps sliced very thin; 1 tablespoon black sesame seeds; Salt and freshly ground black pepper; 4 tablespoons textured vegetable protein, such as Bobs Red Mill

Servings: persons

1
Cut the tuna into small dice.
2
Put it in a medium bowl and cover with plastic wrap.
3
Chill in the refrigerator until it is very cold, about 30 minutes.
4
When ready to serve, mix the tuna with the Asian sauce, half of the scallions, the ginger, the lime zest, and 1 tablespoon of the lime juice.
5
Taste, and adjust the seasonings if necessary.
6
In the center of each of 4 salad plates, form a mound of tuna.
7
In a small bowl, mix the remaining scallions with the mushrooms, sesame seeds, and remaining 2 tablespoons of lime juice.
8
Season the mushroom salad with salt and pepper to taste.
9
Sprinkle the textured vegetable protein over the tuna, and then pile the mushroom salad on top.
10
Serve immediately.
11
Thinking about going vegan?
12
Replace the ground meat in any recipe in this book with textured vegetable protein (TVP), a soy product that has a texture similar to ground meat when cooked.
13
TVP works well in dishes such as casseroles, pasta sauces, vegetarian soups, and chili.
14
It absorbs spices and flavorings wellmuch like tofu and ricemaking it an extremely versatile staple for those who want to eschew (not chew) meat.
15
Fat: 26g (before), 2.1g (after)
16
Calories: 357 (before), 128 (after)
17
Protein: 18g
18
Carbohydrates: 10g
19
Cholesterol: 26 mg
20
Fiber: 2g
21
Sodium: 415mg

127

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 10 ingredients. The key ingredients include: 8 ounces sushi-grade tuna, 1/4 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce, 3 scallions (white and green parts), sliced thin on the diagonal, 1 tablespoon chopped fresh ginger, and more.

Yes, Tuna Tartare with Ginger and Shiitake Mushrooms 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!