Tartare is a classic French dish that is typically made with raw ground beef or horsemeat. However, in this recipe, we'll be using ahi tuna, a delicious and versatile fish that is perfect for tartare. This dish is incredibly flavorful and easy to make, and it's sure to impress your guests. We'll also provide recipes for three different sauces that you can serve with your tartare: a classic tartar sauce, a spicy Sriracha mayonnaise, and a creamy avocado sauce.
Here are our top 5 tried and tested recipes!
BEST TUNA TARTARE (AHI TUNA RECIPE) + VIDEO
Steps:
- Cut the tuna steaks into ¼ - ½ inch cubes. Place in a small mixing bowl.
- Add the chopped scallions, soy sauce, mustard, and sesame oil if using. Gentle mix.
- To serve: Place small portions on appetizer plates and sprinkle the tops with crushed French fried onions. If you would like to form the tartare into disks, press the tuna into ramekins, then flip over onto plates.
- Serve with shrimp chips, plantain chips, or crostini.
Nutrition Facts : ServingSize 0.33 cup, Calories 121 kcal, Carbohydrate 1 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g
MINA'S TARTARE OF AHI TUNA
Steps:
- Cut the tuna into small cubes. Be sure that no sinew is left behind. Store chilled. Remove the seeds and pith from the chilies, reserve. Dice the chilies into a fine brunoise and mix the colors together. Add the chili seeds and scraps to the sesame oil. Heat very lightly and allow the chilies to infuse the oil. Strain through a fine mesh strainer when the desired heat is achieved. Cool. When all of the other ingredients are prepared you are ready to plate. To plate Be sure that the plates are well chilled to ensure the dish is served cold. Working with 2½"x3" ring mold pack the tuna firmly and evenly in the mold. Unmold into the center of the plate being sure to make a small indention with your finger in the center of the top. This will give the egg a resting place. Drain the pears thoroughly and place 2T at the 9 o'clock potion. Place about1 ½ t of the minced chilies at 7 o'clock, 1/16 t of garlic at 5 o'clock and 1 ½ T of pine nuts at 3 o'clock. Adjust these amounts depending on your personal taste. Season with about 1/3 T salt and a pinch of white pepper over the top of each plate. Sprinkle evenly with ancho powder and mint. Place a quail egg yolk atop of the tuna mold. Drizzle 3-4T of the infused sesame oil on top of and around each plate. Serve with toast points (crusts removed). To serve Using a fork and spoon, mix the ingredients vigorously into front of the guests. Or get everyone involved in the process. When everything is well mixed reshape the tuna into an appealing shape i.e. Square or triangle.
AHI TUNA PARFAIT WITH TWO CAVIARS
Every cook should have a repertoire of showoff dishes as easy to make as this one. It consists of molded layers of silken ahi tuna and two caviars, the pungent wasabi-spiked tobiko, which is flavored flying fish roe, and osetra, the deliciously briny eggs of the like-named sturgeon. I don't advocate using deluxe ingredients just because they're deluxe, but this dish gives them a perfect showcase.
Provided by Ming Tsai
Categories appetizer
Yield Serves 4
Number Of Ingredients 12
Steps:
- To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
- In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
- Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
- Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.
SPICY TUNA TARTARE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.
AHI TUNA TARTAR
Provided by Molly O'Neill
Categories appetizer
Time 10m
Yield About 15 rounds
Number Of Ingredients 10
Steps:
- Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
- Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use a high-quality knife to thinly slice the tuna. This will help to ensure that the tartare is tender and flavorful. - If you don't have a sharp knife, you can freeze the tuna for about 30 minutes before slicing it. This will make it easier to cut. - Serve the tartare immediately after it is made. This will help to prevent the fish from becoming tough. - If you are making the tartare ahead of time, store it in the refrigerator for up to 24 hours. - Garnish the tartare with fresh herbs, such as chives, dill, or parsley. This will add a pop of color and flavor. - Serve the tartare with crackers, bread, or vegetables. This will help to balance out the richness of the fish.Conclusion:
Mina's Tartare of Ahi Tuna is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its combination of fresh tuna, citrus, and herbs, this tartare is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love