Ahi Tartare * Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any connective tissue. Using a very sharp knife, dice the tuna into small 1/4-inch (6 mm) cubes. Place diced tuna in a chilled bowl and keep cold while you prepare the other components.

Prepare aromatics and cucumber

Finely mince the shallot until you have about 1/4 cup. Thinly slice the scallions (green part) to yield ~2 tablespoons. Seed the cucumber: halve lengthwise, scoop seeds with a spoon, then finely dice half a cucumber to make about 1/2 cup. Reserve 6 thin ribbons of cucumber by using a vegetable peeler for garnish.

Dress the tuna

In a small bowl whisk together 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp fresh lime juice, 1 tsp mirin, 1 tsp toasted sesame seeds, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Add the minced shallot, scallions, and diced cucumber to the dressing. Pour the dressing over the diced tuna and gently fold to combine, taking care not to mash the tuna. Taste and adjust seasoning (a small squeeze of lime or pinch of salt if needed). Chill the tartare for 5–10 minutes to let flavors marry, but do not leave at room temperature for long.

Combine 1/2 cup crème fraîche with 1 tsp fresh lemon juice and 1/2 tsp orange zest in a small bowl. Add 1 tsp finely chopped chives, 1/8 tsp sea salt, and a pinch of black pepper. Stir until smooth and taste; adjust acid or salt if necessary. Transfer to a piping bag or small spoon for plating.

Prepare garnishes: separate pickled ginger slices so they are ready to place on the finished dish. Have microgreens, cucumber ribbons, extra sesame seeds, and lime wedges at hand.

If using store-bought crackers or flatbreads, lightly brush each piece with a thin film of neutral oil and sprinkle a little extra toasted sesame seeds. If desired, warm in a 350°F (175°C) oven for 3–5 minutes to make them slightly crispier and aromatic. Let cool briefly before plating.

Portioning: This recipe makes about 6 hors d’oeuvre portions. Using a ring mold (2.5–3 inch diameter) or a small spoon, place about 2–3 tablespoons of the chilled ahi tartare into the center of each plate or directly onto each sesame flatbread if serving as a canapé.

Add a small dollop (about 1 teaspoon) or a decorative piped dot of the citrus crème fraîche beside or on top of the tartare.

Top each portion with a small tuft of pickled ginger (about 1/2 teaspoon), a cucumber ribbon or two arranged elegantly, a few microgreens, and a light sprinkle of extra toasted sesame seeds.

Serve immediately with lime wedges on the side for optional additional acidity. If serving on crackers, place the tartare on the cracker just before handing to guests to keep the cracker crisp.