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
Preparation
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.
