Tuna Tartare Recipe

Name: Noodles Tuna Tartare Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 oz sushi-grade ahi tuna (trimmed, small dice); 2 tbs soy sauce (low-sodium preferred); 1 tsp sesame oil; 1 tbs lime juice (fresh); 1 tbs mayonnaise (Japanese-style or Kewpie); 1 tsp finely grated ginger; 2 tbs finely minced scallion (white and light green parts); 1 tsp pickled ginger (finely minced); 1 tsp toasted sesame seeds (white or mixed); 1 tsp togarashi (Japanese seven-spice) + extra for finishing; 6 leaves shiso leaves (thinly sliced, reserve a few whole for garnish); 1 each ninja radish (or black radish) matchsticks; 6 leaves gem (baby) lettuce leaves (washed, separated); 1 tsp neutral oil (grapeseed or vegetable); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 8 pieces crispy wonton chips or toasted nori strips; 0.25 cups microgreens (optional); 2 wedges lime wedges (for service)

Inspired by Noodles

Time25m

Serves4

Gem Lettuce, Togarashi, Shiso, Ninja Radish

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Ingredients

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Tuna Tartare

10 oz sushi-grade ahi tuna (trimmed, small dice)

2 tbs soy sauce (low-sodium preferred)

1 tsp Toasted sesame oil

1 tbs lime juice (fresh)

1 tbs mayonnaise (Japanese-style or Kewpie)

1 tsp finely grated ginger

2 tbs finely minced scallion (white and light green parts)

1 tsp pickled ginger (finely minced)

1 tsp toasted sesame seeds (white or mixed)

1 tsp togarashi (Japanese seven-spice) + extra for finishing

6 leaves shiso leaves (thinly sliced, reserve a few whole for garnish)

1 each ninja radish (or black radish) matchsticks

6 leaves gem (baby) lettuce leaves (washed, separated)

1 tsp neutral oil (grapeseed or vegetable)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Optional Crunch & Garnish

8 pieces crispy wonton chips or toasted nori strips

1/4 cups microgreens (optional)

2 wedges lime wedges (for service)

Method

Tuna Tartare

Prep tuna

Keep the ahi tuna cold. Pat it dry with paper towels. Using a sharp knife, trim any sinew and cut the tuna into small, even 1/4-inch dice. Place the diced tuna in a chilled bowl.

Make seasoning mixture

In a small bowl combine soy sauce, sesame oil, lime juice, mayonnaise, grated ginger, pickled ginger, and neutral oil. Whisk until smooth and emulsified. Taste and adjust: add up to 1/2 tbs more soy for salt or a little more lime for brightness.

Season tuna

Add the finely minced scallion, toasted sesame seeds, and 1 tsp togarashi to the diced tuna. Pour the seasoning mixture over the tuna and gently fold with a rubber spatula 6–8 times until evenly coated. Do not overwork — you want distinct dice. Season with sea salt (start with 1/4 tsp) and freshly ground black pepper. Refrigerate for 5–10 minutes to let flavors marry (do not leave longer than 30 minutes).

Incorporate shiso

Fold in shredded shiso leaves (reserve a few whole leaves for garnish) just before plating so the herb remains bright and aromatic.

Assembly & Garnish

Arrange gem lettuce leaves on a serving platter or individual plates to form little cups. If using a ring mold, place the mold on a lettuce leaf for portioning.

Portion the tuna mixture into the lettuce leaves (about 1.5–2 oz per leaf). Lightly press to form a tidy mound. Sprinkle a pinch of extra togarashi over each portion for color and heat.

Top each tartare portion with a small pile of ninja radish matchsticks for peppery crunch and an extra sliver of shiso. Scatter the crispy wonton chips or toasted nori strips around the plate or insert a couple into each tartare for texture.

Finish with a few microgreens, a squeeze of lime wedge if desired, and a final tiny drizzle (about 1/8 tsp per portion) of sesame oil. Adjust seasoning with more sea salt or soy if needed.

Serve immediately so lettuce stays crisp. Leftover tartare should be kept chilled and consumed within 24 hours; do not freeze.