Name: Harvests Michael Mina's Ahi Tuna Tartare Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.5 lbs sushi-grade ahi tuna; 0.5 cup Asian pear (peeled and very finely diced); 2 tbsp fresh mint leaves (finely chopped); 2 tbsp pine nuts (lightly toasted); 0.5 tsp habanero (seeded and very finely minced); 3 tbsp sesame oil (to infuse with habanero); 2 tbsp soy sauce (or tamari); 1 tsp rice vinegar; 1 tsp lightly toasted sesame seeds (white or mixed); 1 tbsp fresh lime juice; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil (for finishing); 0.25 cup microgreens or small mint sprigs (for garnish); 12 each wonton chips, toasted baguette slices, or cracker of choice (to serve); 60 ml neutral sesame oil (or pure toasted sesame oil if you prefer stronger flavor); 0.5 each small habanero pepper (halved, seeds optionally removed)

Method

Habanero-Infused Sesame Oil (make ahead / small batch)

Infuse oil

Place 60 ml sesame oil in a small, clean heatproof jar or saucepan. Add the halved habanero (with seeds removed if you want milder heat). Warm gently over the lowest heat for 5 minutes — do not simmer or fry — just warm to help release the chile aromatics. Remove from heat and let cool to room temperature, then cover and refrigerate at least 1 hour (or up to 48 hours) to develop flavor. Taste after 1 hour and adjust intensity by removing the pepper earlier or later. Strain out pepper if you prefer a clear oil.

Ahi Tuna Tartare

Prepare tuna

Keep the tuna cold until just before cutting. Using a very sharp knife, remove any sinew and trim edges, then dice the ahi tuna into uniformly small cubes (about 1/4 inch). Place the diced tuna in a chilled bowl and keep refrigerated while you prepare other components.

Toast pine nuts and sesame seeds

In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool. In the same skillet briefly toast the sesame seeds for 30–60 seconds until aromatic. Remove and cool.

Dice fruit and herbs

Peel and very finely dice the Asian pear to yield approximately 1/2 cup. Finely chop the fresh mint leaves. Mince 1/2 teaspoon habanero very finely (reserve the extra infused pepper or oil for additional heat if desired).

Make dressing

In a small bowl combine 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tbsp fresh lime juice, 3 tbsp of the prepared habanero-infused sesame oil (or to taste), 1 tsp toasted sesame seeds, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk or stir until slightly emulsified. Taste and adjust acidity, salt, or heat — add more lime for brightness, more infused oil for chile flavor, or a touch of olive oil for silkiness.

Combine tartare

Remove the tuna from the refrigerator and pour the dressing over the diced tuna. Add the finely diced Asian pear, chopped mint, and lightly toasted pine nuts. Gently fold the mixture with a rubber spatula or spoon until evenly coated. Do not overmix—tuna should remain in discernible cubes. Adjust seasoning with an additional pinch of salt, a squeeze of lime, or a few drops of the infused sesame oil if desired.

Plate and finish

Use a ring mold (optional) to portion the tartare into 4 equal servings on chilled plates or serve family-style in a bowl. Drizzle each portion with a small teaspoon of extra-virgin olive oil and a few drops of the habanero-infused sesame oil for aroma. Garnish with microgreens or small mint sprigs and an extra sprinkling of toasted pine nuts and sesame seeds. Serve immediately with wonton chips, toasted baguette slices, or crackers.

Notes: Keep tartare cold and serve immediately; leftover raw tuna should be consumed same day. Adjust habanero amounts to preferred heat level; the infused oil provides warmth and aroma without overwhelming the fresh tuna.