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Turned-Up Tuna Tartare

This is one of my absolute favorite recipes to make, and you’ll quickly see why. It has even won over a few friends who usually steer clear of raw fish. It is also quite versatile. On its own, the tuna tartare is great piled high on crackers, flatbreads, or fried wontons, but it can also be used as a first-course salad topped with microgreens or radish sprouts. It also excels atop a plate of mixed greens, with the marinade drizzled over as a dressing.

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

1 pound fresh yellowfin tuna steak, skin and bones removed
3 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon wasabi powder
3 tablespoons Sriracha
Zest and juice of 1/2 grapefruit
2 shallots, minced
1 jalapeño, seeded and minced
3 green onions, white part only, sliced on the diagonal
Salt and freshly ground black pepper
1 avocado, diced, for garnish
2 radishes, sliced paper thin, for garnish
Black sesame seeds, for garnish

Preparation

  1. Step 1

    Cube the tuna into uniform 1/4-inch cubes. In a large bowl, combine the tuna with the olive and sesame oils, soy sauce, wasabi powder, Sriracha, grapefruit zest and juice, shallots, jalapeño, and green onions, stirring well. Cover and refrigerate for 30 minutes to allow the flavors to marry.

    Step 2

    Season with salt and pepper to taste just before serving. Garnish with the avocado, radish slices, and a few sprinkles of black sesame seeds.

The Sriracha Cookbook
TagsTunaFishSeafoodStarterDinnerDairy FreeEasyNo-CookCookbooks
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