Tuna Tartare

by Rachel on November 5, 2012

Tuna Tartare

This is a Chef Anne contribution to my cooking repertoire. She taught my boys how to make this and now the formerly small Sterns demand Tuna Tartare once a week. It’s a tough life in the Stern household, filled with deprivation and suffering. The marinade/dressing is super easy to prep, especially if you own a microplane zester/grater. When my friend Helen visited this summer (causing me to go on a jam making rampage) she discovered the joy of using a microplane zester. She’d never used one before, and even though she stole one of my spoons as she left (I am not making this up) I shipped her a microplane to thank her for visiting. I’m just that kind of forgiving, self-sacrificing friend. Even if you don’t own a microplane zester/grater, you’ll find this recipe easy to make. The dressing, if you have any left over, will last for a week to ten days.  It lasts for 20 minutes in my house.

This would make a lovely appetizer for any holiday meal. Consider adding it to your Thanksgiving Menu, or perhaps one of your meals after Thanksgiving when you’re searching for something LIGHT and non-Turkey-like to help you through your post Holiday Meal haze.

Tuna Tartare

  • 1½ pounds ahi tuna chopped into small chunks

Soy Dressing

  • ¼ cup soy sauce
  • ¼ cup sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon fresh grated ginger (I used my microplane zester/grater and it worked perfectly)
  • ½ tablespoon minced garlic
  • 1 tablespoon minced shallot
  • fresh pepper to taste

Wasabi Mayonnaise

  • ½ cup mayonnaise
  • 2 teaspoons prepared wasabi (the kind that comes in a tube)
  • Fried wontons (directions for frying wontons below) or rice crackers for serving.

Mix together all of the ingredients in the soy dressing and set aside. This can be made a day ahead and refrigerated until you are ready to use it.

In a small mixing bowl blend together the mayonnaise and wasabi. Set aside. This can also be made in advance.

To fry wontons first cut them on the diagonal. If you cut them and leave them out they will dry up (FAIL). You want to leave them in the package until you are absolutely ready to use them.  Heat canola, peanut or grapeseed oil in a medium saucepan. Heat the oil on medium – and give it 8-10 minutes to get really hot. Use one wonton as a test. Drop it in the hot oil. It should bubble hard. Cook the wontons until crisp. Cool on paper towels on a cookie sheet. Once cool store in an airtight storage container. They will last a week in a ziplock bag or plastic storage container.

Wait to toss the ahi tuna with the marinade until right before you want to serve it.

Place a small amount of wasabi mayonnaise on a fried wonton. Place a scoop of the ahi tuna on top. Serve immediately. Can also be served without the fried wontons. We eat it on top of a bed of greens for lunch.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: