Tuna Tartare Recipe

Prepare tuna

Trim any sinew from the tuna and pat dry with paper towels. Cut the tuna into 3–4 mm dice for a classic tartare texture. Keep chilled until assembling.

Mix aromatics

In a medium bowl combine the minced shallot, sliced chives, chiffonaded basil leaves, yuzu juice, soy sauce, sesame oil, neutral oil, sea salt and black pepper. Stir to dissolve salt.

Combine

Add the diced tuna to the bowl and gently fold with the dressing until evenly coated. Taste and adjust seasoning with additional yuzu or salt if needed. Cover and refrigerate for 5–10 minutes to let flavors marry (do not leave long or fish will begin to cure).

In a small saucepan over low heat combine plum sauce, hoisin, honey, light soy, five-spice, smoked paprika and rice vinegar. Stir until smooth and warm; simmer gently for 2–3 minutes to meld flavors. Taste and adjust balance—add a touch more honey for sweetness or a splash of rice vinegar for brightness. Remove from heat and let cool slightly. If you want a deeper smoky note, briefly smoke in a smoking gun or stir in an additional 1/4 tsp smoked paprika.

Reserve about 1 tablespoon of the glaze to finish the plated tartare and toss the remainder with the green papaya lightly if desired for an additional flavor link.

In a bowl toss the julienned green papaya and carrot with lime juice, fish sauce and palm sugar. Mix until the sugar dissolves and the dressing coats the vegetables evenly.

Add the sliced chili (if using), chopped cilantro and chopped roasted peanuts. If you like, stir in 1–2 teaspoons of the reserved smoked plum char siu glaze to tie flavors together. Adjust seasoning—more lime for acidity or fish sauce for salt.

Lightly drain any excess liquid so the salad remains crisp when plated.

Using a 6–7 cm ring mold (or freehand), place a tablespoon of green papaya salad in the center of each plate as a base and press lightly to form a compact nest.

Pack the chilled tartare into the ring mold on top of the papaya base, pressing gently to form a neat cylinder. Lift the ring mold carefully.

Spoon a small amount (about 1 teaspoon) of the smoked plum char siu glaze over the top of each tartare and drag down slightly for a glossy finish. Drizzle with the finishing extra virgin olive oil and sprinkle with toasted sesame seeds.

Garnish with micro basil or basil leaves and tuck fried wonton crisps or sesame crackers at the side for texture. Finish with a light dusting of yuzu zest if available.

Serve immediately, with additional wonton crisps on the side.