Best 2 Spicy Tuna Tartare Recipes

Indulge in the tantalizing flavors of Spicy Tuna Tartare, a culinary masterpiece that marries the freshness of raw tuna with a symphony of piquant and aromatic ingredients. This delectable dish is a true testament to the culinary prowess of its creators, offering a harmonious blend of textures and flavors that will ignite your taste buds and leave you craving for more.

From the classic Spicy Tuna Tartare, which boasts a vibrant combination of tuna, avocado, cucumber, and a spicy sauce, to the more adventurous Tuna Tartare with Wasabi Avocado Cream, each recipe in this collection presents a unique take on this iconic dish. Whether you prefer the simplicity of the traditional version or the added complexity of variations like the Tuna Tartare with Mango Salsa or the Tuna Tartare with Crispy Wontons, this article has something to satisfy every palate.

So, embark on a culinary journey and discover the exquisite world of Spicy Tuna Tartare. With step-by-step instructions and a treasure trove of tantalizing flavor combinations, this article will guide you in creating this delectable dish that is sure to impress your friends and family.

Let's cook with our recipes!

SPICY TUNA TARTARE

Spicy Tuna Tartare image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced

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.

SPICY TUNA TARTARE

Spicy Tuna Tartare image

At first glance this appears to be a steak tartare presented just as you would find it in any French bistro. Small mounds of finely chopped egg whites, their creamy yellow yolks, sharp red onion, and salty capers surround a carefully shaped ring of chopped red meat, all ready to be mixed and scooped up with crisp rounds of toast. But instead of minced steak, the star of this tartare is fresh tuna. Smoky chipotle puree and pungent Dijon mustard are blended with smooth olive oil so that they can coat each dice of tuna with flavor. Fresh green onions and delicate shallots contribute a soft onion flavor to the tartare, while the briny capers and fresh parsley add brightness. Delicious as is, the deceptive garnishes are what make this a playful American dish.

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotle chiles in adobo
3 tablespoons extra virgin olive oil
1 large shallot, finely diced
1 pound fresh tuna, cut into 1/4-inch dice
2 green onions, green and pale green parts, thinly sliced
2 tablespoons brined capers, drained
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
6 hard-cooked eggs, whites and yolks finely chopped separately
1 tablespoon brined capers, drained
1/2 small red onion, finely diced
1/4 cup finely chopped fresh flat-leaf parsley
12 (1/4-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halved

Steps:

To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and pepper. The tartare can be made only up to 10 minutes before serving.
Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast.

Tips:

Choose the freshest tuna possible. Look for tuna that is bright red in color and has a firm texture.
If you can't find sushi-grade tuna, you can use regular tuna. Just be sure to freeze it for at least 24 hours before using it to kill any parasites.
Use a sharp knife to dice the tuna. This will help to prevent the tuna from becoming mushy.
Don't overmix the tuna tartare. You want it to be slightly chunky, not smooth.
Use high-quality ingredients. The better the ingredients, the better the tuna tartare will be.
Serve the tuna tartare immediately. It's best when it's fresh.

Conclusion:

Spicy tuna tartare is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a special occasion. With its bold flavors and elegant presentation, spicy tuna tartare is sure to impress your guests. So next time you're looking for a new and exciting recipe, give spicy tuna tartare a try. You won't be disappointed.