Tuna Tartare Recipe

Name: M Vista | Asian Fusion • Sushis Tuna Tartare Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb sushi-grade ahi tuna; 1 each green onion (scallion); 1 tsp ginger, fresh; 1 tbs sesame oil; 2 tbs ponzu sauce; 1 tsp soy sauce (light or low-sodium); 1 tsp toasted sesame seeds; 0.5 tsp rice vinegar; 0.5 tsp mirin (optional); 0.5 tbs fresh lime juice; 0.25 tsp chili (optional, serrano or red pepper flakes); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 cup prepared seaweed salad (wakame), drained; 0.25 cup cucumber, seeded and thinly sliced; 0.5 each avocado, diced (optional); 0.25 cup microgreens or mizuna; 4 each nori strips or toasted sesame crisp (for serving)

Inspired by M Vista | Asian Fusion • Sushi

Time25m

Serves2

Diced tuna served over seaweed salad with sesame and ponzu sauce

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Ingredients

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Tuna Tartare

1/2 lb sushi-grade ahi tuna

1 each green onion (scallion)

1 tsp ginger, fresh

1 tbs Toasted sesame oil

2 tbs ponzu sauce

1 tsp soy sauce (light or low-sodium)

1 tsp toasted sesame seeds

1/2 tsp Rice vinegar

1/2 tsp mirin (optional)

1/2 tbs Fresh lime juice

1/4 tsp chili (optional, serrano or red pepper flakes)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Seaweed Salad & Garnish

1 cup prepared seaweed salad (wakame), drained

1/4 cup cucumber, seeded and thinly sliced

1/2 each avocado, diced (optional)

1/4 cup microgreens or mizuna

4 each nori strips or toasted sesame crisp (for serving)

Method

Tuna Tartare

Prepare the tuna

Place tuna on a clean cutting board and pat dry with paper towels. Trim any sinew. Using a sharp knife, cut the tuna into small uniform dice roughly 1/4-inch (6 mm). Transfer the diced tuna to a chilled bowl and keep cold while you prepare the dressing.

Make the dressing

Finely mince the green onion (white and pale green parts) and grate the fresh ginger. In a small bowl whisk together sesame oil, ponzu sauce, soy sauce, rice vinegar, mirin (if using), lime juice, minced green onion, grated ginger, chili (if using), toasted sesame seeds, salt, and pepper until combined.

Combine

Pour about two-thirds of the dressing over the diced tuna and gently fold to coat evenly. Taste and adjust seasoning with remaining dressing, a pinch more salt, or a squeeze of lime if needed. Refrigerate the dressed tartare for 5–10 minutes to let flavors meld, but do not leave more than 30 minutes for best texture.

Seaweed Salad & Assembly

If your seaweed salad is very wet, drain it in a fine mesh sieve and gently squeeze out excess liquid. Toss the seaweed salad with the thinly sliced cucumber and microgreens. If desired, add a light drizzle (about 1 teaspoon) of ponzu or sesame oil to brighten the seaweed; do not overdress.

To plate, spoon or press about 1/2 cup of the seaweed salad onto each plate as a bed. Using a ring mold (optional) place 1/2 of the dressed tuna tartare (about 1/4 lb raw tuna portion) on top of the seaweed bed and gently press to form a neat mound. If serving two, repeat for second plate.

Scatter diced avocado around or on top of the tartare if using. Garnish with additional toasted sesame seeds, a few nori strips or a sesame crisp, and a few microgreens. Drizzle remaining dressing sparingly around the plate or over the tuna for added flavor.

Serve immediately with extra ponzu or soy on the side and chilled plates. Consume within the day of preparation.