Ahi Tartare* Recipe

Prepare tuna

Keep the sushi-grade ahi very cold. Trim any sinew and skin, then dice the tuna into small 1/4-inch cubes. Transfer to a chilled bowl.

Combine aromatics

Finely mince the shallot and thinly slice the scallion greens. Add the shallot, scallions, and the diced cucumber to the bowl with tuna.

Dress the tartare

In a small bowl whisk together toasted sesame oil, soy sauce, rice wine vinegar, and fresh lime juice. Pour the dressing over the tuna mixture. Add toasted sesame seeds, kosher salt, and black pepper. Gently fold to combine without smashing the cubes. Taste and adjust seasoning (add up to another 1/2 tsp soy or pinch of salt if needed). Keep chilled until plating.

In a small bowl combine crème fraîche, lemon zest, lime zest, lemon juice, honey, salt, and black pepper. Whisk until smooth and taste — it should be bright, slightly tangy and lightly sweet. Chill until ready to plate. If the mixture is too thick, thin with up to 1 teaspoon of water or single cream.

Preheat oven to 375°F (190°C). Brush each flatbread lightly with olive oil on both sides. Sprinkle evenly with sesame seeds and a light dusting of salt.

Place flatbreads directly on a baking sheet and bake 6–10 minutes until crisp and golden at the edges, watching closely so they don't burn. Alternatively, cut into individual pieces and toast in a dry skillet over medium heat until crisp. Let cool on a rack — they will crisp further as they cool.

Spoon or ring the citrus crème fraîche onto each plate in a small smear or dollop (about 1 tablespoon per serving).

Portion the ahi tartare into 3 equal portions (about 4 oz each). Use a round ring mold (2.5–3 inch) to pack the tartare lightly and lift to leave a neat tower on top of or beside the crème fraîche smear. If you don't have a ring, mound with two spoons.

Top each tartare with a few thin strips of pickled ginger and a sprinkle of extra toasted sesame seeds. Garnish with microgreens or cilantro and serve with 1–2 pieces of sesame flatbread alongside. Serve immediately with lime wedges on the side.