Author Notes: We happened upon some tuna from a trusted seller that was fresh enough to be served as tartare. I experimented with three different methods: ceviche, crudo, and this one. This was my favorite. The touch of sesame oil really makes the sauce. —healthierkitchen
Food52 Review: This recipe is a quick karate kick in the butt to a traditional tuna tartare. It’s super quick and simple. Sashimi-grade tuna gets to shine in all its glory complemented by a light Sriracha mayo that helps bind the fish together. Don’t you dare forget the sesame oil — it helps to round out the flavors and really makes the dish. —Pinsuda Sagooleim
Serves: 6 as an appetizer or hors d"oeuvre
teaspoon sesame oil
pound piece of really fresh tuna from a reliable source
cup finely diced red onion
very thinly sliced green garlic or 1 not-too-large clove of garlic, minced
- Mix first three ingredients in a small bowl and set aside.
- Dice up the tuna as finely as you can without shredding it.
- Place tuna into a medium-sized bowl, add the onion and garlic, and then add some of the Sriracha mayo (maybe 2 tablespoons) and start to gently mix. Add more of the Sriracha mayo, bit by bit, until you get a taste and consistency you like. Save the leftover Sriracha mayo for another dish!
- Serve with good quality taco chips or fried wonton skins for scooping. You can also put the mixture into a cone of seaweed.
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Photo by James Ransom
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