Tuna Tartare Recipe

Name: Ghost Donkeys Tuna Tartare Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna, finely diced; 1 each shallot, minced; 2 each scallions (green parts), thinly sliced; 6 leaves shiso leaves, thinly sliced (or finely chiffonade); 1 cup ninja (daikon) radish, julienned or matchsticked; 2 tbs soy sauce (low-sodium preferred); 1 tsp toasted sesame oil; 1 tbs yuzu juice or fresh lime juice; 1 tsp neutral oil (grapeseed or canola); 1 tsp sesame seeds, toasted; 1 tsp toasted nori, finely crumbled (optional); 1 tsp Togarashi (Japanese 7-spice); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 6 leaves gem lettuce leaves, washed and dried; 0.25 cup microgreens or extra shiso for garnish; 0.25 tsp extra togarashi for sprinkling; 0.5 tsp neutral oil for finishing (optional)

Inspired by Ghost Donkey

Time25m

Serves3

Gem Lettuce, Togarashi, Shiso, Ninja Radish

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Ingredients

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Tuna Tartare

12 oz sushi-grade ahi tuna, finely diced

1 each shallot, minced

2 each scallions (green parts), thinly sliced

6 leaves shiso leaves, thinly sliced (or finely chiffonade)

1 cup ninja (daikon) radish, julienned or matchsticked

2 tbs soy sauce (low-sodium preferred)

1 tsp toasted sesame oil

1 tbs yuzu juice or fresh lime juice

1 tsp neutral oil (grapeseed or canola)

1 tsp Sesame seeds, toasted

1 tsp toasted nori, finely crumbled (optional)

1 tsp Togarashi (Japanese 7-spice)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Plating & Garnish

6 leaves gem lettuce leaves, washed and dried

1/4 cup microgreens or extra shiso for garnish

1/4 tsp extra togarashi for sprinkling

1/2 tsp neutral oil for finishing (optional)

Method

Tuna Tartare

Prepare tuna

Keep the tuna very cold. Pat the tuna dry with paper towels. Trim away any connective tissue and dice into small, uniform 1/4-inch cubes. Transfer to a chilled bowl.

Prepare aromatics & radish

Mince the shallot and thinly slice the scallion green parts. Julienne or matchstick the ninja (daikon) radish into thin batons. Thinly chiffonade the shiso leaves and set aside a small amount for garnish.

Make dressing

In a small bowl whisk together soy sauce, yuzu (or lime) juice, toasted sesame oil, neutral oil, toasted sesame seeds, toasted nori (if using), Togarashi, sea salt, and black pepper. Taste and adjust: it should be bright and slightly savory with a hint of heat. Reserve about 1 teaspoon of the dressing for finishing drizzle.

Combine tartare

Add minced shallot, sliced scallions, chiffonaded shiso, and julienned radish to the bowl with diced tuna. Pour most of the dressing (reserve the 1 teaspoon) over the tuna and gently fold with a rubber spatula or spoon until evenly coated. Do not overwork; you want the cubes to hold shape. Check seasoning and add a pinch more salt or a squeeze of yuzu/lime if needed.

Plating & Garnish

Prepare gem lettuce boats by arranging 6 washed leaves on a chilled plate (3 per serving if serving 2). If serving 4, use single leaves as individual portions or smaller spoons/crackers as desired.

Using a ring mold (2.5–3 inches) or a spoon, portion the tuna tartare onto the center of each gem lettuce leaf. Gently press to shape if using a ring, then lift ring straight up.

Drizzle the reserved teaspoon of dressing over each tartare and finish with a few drops of neutral oil for sheen. Sprinkle a light dusting of extra togarashi over each portion and add a tiny pinch of toasted sesame seeds.

Garnish with remaining shiso chiffonade, a small nest of ninja radish for crunch, and microgreens. Serve immediately, with extra togarashi on the side.