Tuna Tartar – Asian {GF, DF}

Quite simply the best appetizer in the world – Asian Tuna Tartar served on cucumber rounds and rice crackers. Sprinkle with sesame seeds and drizzle with Sriracha for the ultimate finishing touch.

Happy new year to everyone! A few days late I know – I’ve been slacking. Travel has been getting the best of me. Can you believe I’ve already spent a month in Vietnam and am now on to a new country – Thailand? I certainly can’t.

So since I’m in a dwelling in the past kind of mood I’m going to share my favorite recipe from 2012. There were quite a few recipes in the running, but I think top prize goes to this one.

Tuna Tartar.

Ever tried it? You haven’t lived until you do (ok that might be a slight exaggeration but you get the idea). This dish is absolutely amazing and this recipe is killer too, might I add.

I won’t even take full credit for it. That goes to the lovely Ina, and my catering company friends, Emily and Megan.

They were the ones who introduced me to this wonderful concotion of an appetizer (turned full meal in my apartment).

This was our of our hit bite sized appetizers for our catering events, and I can’t even tell you how difficult it was to make a platter of these for 200 people without eating every other one.

Now that’s self control I tell you.

Thankfully once I had my hands on this masterpiece of a recipe I could recreate these at home. In fact, I’m attaching a video of me making them below (sorry, but this one is amateur hour).

Meant as an appetizer but I dare you to have less than 10.

With an asian twist this tuna tartar has the perfect balance of textures and flavors. Each ingredient is added in moderation so as not to overpower the other.

Tuna + avocado + sesame seeds + lime juice = heaven

Put that on a rice cracker with a paper thin slice of cucumber and I’m yours.

For those of you feeling iffy about this whole “raw tuna” ordeal, trust me the fresh tuna at Whole Foods is perfect for the recipe and the acidity of the lime juice actually “cooks” the tuna in a way. To be safe let the mixture marinate longer, though I’ve made this many times and it’s been fine. Just make sure to buy fresh tuna and make the dish soon – don’t let the tuna sit in the fridge for days beforehand.

Also for those of you interested: check out my first cooking video!

Let me know what you think of this tuna tartar in the comments below!

For other Tuna recipes be sure to check out my Mexican Tuna Salad and sesame crusted ahi tuna

5 from 1 vote

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Tuna Tartar

Prep Time

15 mins

Total Time

15 mins

 

Quite simply the best appetizer in the world - Tuna tartar on a rice cracker with cucumber

Course: Appetizer

Cuisine: Asian

Servings: 8

Calories: 302 kcal

Author: Vicky

Ingredients

• 1/2 pound tuna chopped
• 1 teaspoon soy sauce
• 2 tablespoons 1 teaspoon lime
• zest of 1 lime
• 1/2 teaspoon sesame oil
• 2 tablespoons 1 teaspoon olive oil
• 1/3-1/2 avocado diced
• 1/4 teaspoon wasabi powder
• 12 long English cucumber thinly sliced on mandolin
• 30-35 rice crackers
• 1 teaspoon sesame seeds

Instructions

1. In a large bowl combine tuna, soy sauce, lime juice, zest, sesame oil, olive oil, wasabi and avocado. Let marinate in the fridge for one hour.
2. To assemble dip a cucumber into the tuna tartar mix (to act as a glue) and add to the rice cracker. Top with a spoonful of tuna tartar mix and sprinkle with sesame seeds.
3. Serve immediately (do not assemble until ready to serve).

Nutrition Facts

Tuna Tartar

Amount Per Serving

Calories 302 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 160mg7%

Potassium 858mg25%

Carbohydrates 44g15%

Fiber 4g17%

Sugar 7g8%

Protein 14g28%

Vitamin A 505IU10%

Vitamin C 13.4mg16%

Calcium 82mg8%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted from The Food Network