Tuna Tartare Recipe
Diced yellowfin tuna, avocado, sticky coconut rice, pickled ginger, sesame seed vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna Tartare
Coconut Rice
Sesame Seed Vinaigrette
Method
Coconut Rice
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- 3
Simmer
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 4
Fluff and Set Aside
Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork and set aside.
Tuna Tartare
- 5
Dice the Tuna
Carefully dice the yellowfin tuna into small, uniform cubes. Place in a mixing bowl.
- 6
- 7
Add Pickled Ginger and Sesame Seeds
Chop the pickled ginger into small pieces and add it to the bowl. Sprinkle the sesame seeds on top.
- 8
Mix Ingredients
Gently mix the tuna, avocado, pickled ginger, and sesame seeds together until well combined.
Sesame Seed Vinaigrette
- 9
Combine Ingredients
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and minced garlic until well blended.
- 10
Adjust Seasoning
Taste the vinaigrette and adjust seasoning if necessary, adding more soy sauce or honey to your preference.
Assembly
- 11
Plate the Coconut Rice
Spoon a portion of the sticky coconut rice onto a plate as a base.
- 12
Add Tuna Tartare
Top the coconut rice with the prepared tuna tartare mixture.
- 13
Drizzle Vinaigrette
Drizzle the sesame seed vinaigrette over the tuna tartare.
- 14
Garnish and Serve
Garnish with extra sesame seeds if desired and serve immediately.
