Tuna And Kaiso Seaweed Tartare Recipe
Featuring fresh avocado, seasonal vegetable crisps, refreshing yuzu kosho vinaigrette, and wasabi pickles for a spicy kick. This Ocean Wise, gluten free appetizer is a treat for hot summer days out on our waterfront patio.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tartare Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Dice the fresh tuna and avocado into small cubes. In a mixing bowl, combine the diced tuna, kaiso seaweed salad, and avocado.
- 2
Make the Dressing
In a separate small bowl, whisk together the yuzu kosho, soy sauce, lime juice, and sesame oil. Season with salt and pepper to taste.
- 3
Combine the Mixture
Pour the dressing over the tuna mixture and gently toss to coat all the ingredients evenly.
- 4
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for about 15 minutes to allow the flavors to meld. Serve chilled on a plate, garnished with seasonal vegetable crisps.
