Tuna Tartare Recipe

Prep tuna

Pat the albacore tuna dry with paper towels. Using a sharp knife, trim away any sinew and dice the tuna into uniform small 1/4-inch (6 mm) cubes. Place the diced tuna in a chilled bowl.

Season tuna

Add 3 tbs yuzu ponzu, 1 tsp light soy sauce, 1 tsp toasted sesame oil, finely grated fresh ginger, and thinly sliced scallion (white and green parts—reserve some green for garnish) to the tuna. Gently fold to combine without mashing the fish. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; taste and adjust (a little more yuzu ponzu if desired). Chill briefly while preparing other components, 5–10 minutes.

Prepare tofu

Drain the silken tofu thoroughly: wrap in paper towels and place a light weight on top for 10 minutes to remove excess water. After draining, very gently press or break into a small bowl and season with a pinch of sea salt. For a smoother presentation, you may pass the tofu through a fine sieve or lightly mash to a creamy consistency.

Prepare avocado

Peel and pit the avocado. Dice half for mixing and slice the other half thinly for garnish, or mash the whole avocado with 1 tsp lime juice and a pinch of sea salt to form a creamy base. Keep avocado covered with plastic wrap to prevent browning until assembly.

If using frozen edamame, blanch in boiling salted water for 2–3 minutes until bright green and tender, then immediately shock in an ice bath. If fresh, boil for 3–4 minutes. Drain well and pat dry. Toss the shelled edamame with 1 tsp yuzu ponzu and a pinch of sea salt. Set aside to cool.

Fry lotus slices

Pour about 1 cup neutral oil into a small deep skillet or saucepan to a 1–1.5-inch depth. Heat oil to 350°F (175°C). Fry dried lotus root slices in batches for 20–40 seconds until they puff slightly and turn golden; they cook quickly. Use a slotted spoon to transfer to paper towels and season immediately with a light pinch of salt. Let cool to crisp.

Garnishes

Prepare microgreens and thinly sliced scallion greens for garnish. If using shichimi/togarashi, mix a small pinch with toasted sesame seeds to sprinkle on top.

Warm a metal ring mold (2.5–3 inches diameter) if available. Spoon a layer (about 1.5–2 oz) of the seasoned mashed tofu or avocado mash into the base of the ring to create a stable platform.

Spoon the dressed tuna tartare on top of the tofu/avocado layer and gently press to form a neat stack. Alternatively, arrange the tuna slightly off-center on a bed of avocado and tofu if not using a mold.

Scatter the dressed edamame around or on top of the tartare for texture and color. Add a few fried lotus chips either tucked into the tartare for height or arranged around the plate.

Finish with a drizzle (about 1 tsp) of yuzu ponzu around the plate, a sprinkle of toasted sesame seeds, a few microgreens, a couple of thin scallion threads, and an optional pinch of shichimi/togarashi. Serve immediately so lotus chips remain crisp.