Best 4 Raw Tuna Recipes

**Raw Tuna: A Culinary Delight with Diverse Preparations**

Raw tuna is a delicacy relished by seafood aficionados worldwide for its exquisite flavor and versatile culinary applications. This article presents a tantalizing array of raw tuna recipes, each showcasing unique flavors and textures to cater to diverse palates. From the classic Tuna Tartare to the innovative Tuna Crudo and the refreshing Tuna Poke, these recipes highlight the versatility of this prized fish. Whether you prefer the simplicity of a lightly seasoned Carpaccio or the bold flavors of a Tuna Tataki, this article has something for every raw tuna enthusiast.

Let's cook with our recipes!

TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE

Tuna Steaks with Tomato and Basil Raw Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Steps:

Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

SALADE POISSON CRU (TAHITIAN RAW TUNA SALAD)

Salade Poisson Cru (Tahitian Raw Tuna Salad) image

Pronounced PWAH-son with the 'n' being very soft, this tuna salad sounds divine. Having become a huge lover of true sushi and sashimi, tuna is one of my favourites so I'm excited to have found this method of preparing the tuna. I've included it for safe keeping and for ZWT #7. Servings and prep time are estimates.

Provided by Just_Ducky

Categories < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

500 g raw tuna
120 ml fresh lime juice
80 ml coconut milk (canned, bottled, or fresh, try Fresh Coconut Milk)
1 pinch sea salt
120 ml carrots, shredded
120 ml cucumbers, thinly sliced
2 small vine-ripened tomatoes, coarsely chopped
4 green onions, trimmed and sliced
30 ml fresh chives or 30 ml parsley, minced
10 ml lime zest, grated (thin green outer layer of lime peel)

Steps:

Cut the tuna into ½-inch thick strips about 2 inches long.
In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix.
Taste for seasoning.
Serve immediately.

MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS

Marinated Raw Tuna with Edamame Puree and Wonton Crisps image

Provided by Tyler Florence

Categories appetizer

Time 1h

Yield 40 pieces

Number Of Ingredients 14

Ingredients

1/2 cup sesame oil
40 wonton skins
1 pound package frozen soy beans
1 tablespoon wasabi powder or paste
1 teaspoon sea salt
1 lemon, juiced
6 tablespoons water
2 tablespoons canola oil
1/2 cup low-sodium soy sauce
2 tablespoons sake
2 tablespoons light brown sugar
1 teaspoon red chili paste, such as sambal
1 pound sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips
2 tablespoons sesame seeds, toasted, for garnish

Steps:

Preheat the oven 350 degrees F.
Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS

Marinated Raw Tuna With Edamame Puree and Wonton Crisps image

Make and share this Marinated Raw Tuna With Edamame Puree and Wonton Crisps recipe from Food.com.

Provided by spatchcock

Categories Tuna

Time 40m

Yield 40 pieces

Number Of Ingredients 14

Ingredients

1/2 cup sesame oil
40 wonton skins
1 lb frozen soybeans
1 tablespoon wasabi powder or 1 tablespoon wasabi paste
1 teaspoon sea salt
1 lemon, juice of
6 tablespoons water
2 tablespoons canola oil
1/2 cup low sodium soy sauce
2 tablespoons sake
2 tablespoons light brown sugar
1 teaspoon red chili paste, such as sambal
1 lb sushi-quality tuna (such as ahi, yellowfin or bluefin)
2 tablespoons sesame seeds, toasted, for garnish

Steps:

Preheat the oven 350 degrees F.
Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the tuna, sliced into 1/4 inch strips, in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

Tips for Preparing and Enjoying Raw Tuna:

Source High-Quality Tuna: Choose sushi-grade or sashimi-grade tuna from a reputable seafood supplier or fish market.
Properly Handle and Store the Tuna: Keep the tuna chilled at all times, from purchase to consumption. Thaw frozen tuna slowly in the refrigerator, ensuring it remains at a safe temperature.
Slice the Tuna against the Grain: This helps maintain the tuna's texture and flavor.
Use a Sharp Knife: A sharp knife ensures clean, even slices of tuna and prevents tearing.
Consider Marinating the Tuna: Marinating enhances the tuna's flavor and adds moisture. Popular marinades include soy sauce, mirin, sake, and sesame oil.
Serve Raw Tuna Immediately: Raw tuna should be consumed soon after preparation to ensure the best taste and texture.

Conclusion:

Raw tuna is a delicious and versatile ingredient that can be enjoyed in various dishes. When selecting tuna, opt for high-quality, sushi-grade or sashimi-grade fish. Proper handling and storage are crucial to maintain the freshness and safety of the tuna. Slicing the tuna against the grain and using a sharp knife ensures a better texture and presentation. Marinating the tuna is optional but can enhance the flavor. Serve raw tuna immediately after preparation to savor its optimal taste and texture. By following these tips, you can enjoy the unique and delectable experience of raw tuna in your culinary creations.