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Tuna Tartare Taco* Recipe

Name: STK Steakhouse Bellevues Tuna Tartare Taco* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 oz sushi-grade ahi tuna (small dice, 1/4"); 2 stalks green onions (thinly sliced); 1 shallot (minced); 1 tbsp capers (rinsed, chopped); 1.5 tbsp soy sauce (low-sodium); 1 tsp sesame oil; 1 tbsp lime juice (fresh); 1 tsp mirin (optional, for a touch of sweetness); 1 tsp Sriracha (or other chili sauce); 1 tsp toasted sesame seeds (white or mixed); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 0.5 cups red cabbage (very thinly sliced); 0.5 cups green cabbage (very thinly sliced); 0.25 cups carrot (julienned or shredded); 2 tbsp cilantro (roughly chopped); 1 tsp rice vinegar; 0.5 tsp neutral oil (grapeseed or vegetable); 0.125 tsp salt; 8 pieces mini corn or flour tortillas (6–8; 3–4" size); 0.5 piece avocado (ripe, sliced or mashed); 2 pieces lime wedges; 2 tbsp microgreens or baby cilantro (for garnish); 0.5 cups crispy wonton strips or toasted sesame wonton crisps (optional for crunch); 1 tsp extra soy sauce or ponzu (for finishing, optional)

Inspired by STK Steakhouse Bellevue

Time30m

Serves4

Make Tuna Tartare Taco* Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Tartare

10 oz sushi-grade ahi tuna (small dice, 1/4")

2 stalks green onions (thinly sliced)

1 shallot (minced)

1 tbsp capers (rinsed, chopped)

1 1/2 tbsp soy sauce (low-sodium)

1 tsp Toasted sesame oil

1 tbsp lime juice (fresh)

1 tsp mirin (optional, for a touch of sweetness)

1 tsp Sriracha (or other chili sauce)

1 tsp toasted sesame seeds (white or mixed)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Crunch & Slaw

1/2 cups red cabbage (very thinly sliced)

1/2 cups green cabbage (very thinly sliced)

1/4 cups carrot (julienned or shredded)

2 tbsp cilantro (roughly chopped)

1 tsp Rice vinegar

1/2 tsp neutral oil (grapeseed or vegetable)

1/8 tsp Celtic sea salt

Taco & Garnish

8 pieces mini corn or flour tortillas (6–8; 3–4" size)

1/2 piece avocado (ripe, sliced or mashed)

2 pieces Lime wedges

2 tbsp microgreens or baby cilantro (for garnish)

1/2 cups crispy wonton strips or toasted sesame wonton crisps (optional for crunch)

1 tsp extra soy sauce or ponzu (for finishing, optional)

Method

Tuna Tartare

Prepare tuna

Keep fish very cold. Pat the sushi-grade ahi tuna dry with paper towels and cut into small, even 1/4" dice. Transfer to a chilled bowl.

Mix flavoring

Add the thinly sliced green onions, minced shallot, chopped capers and toasted sesame seeds to the bowl with tuna.

Make dressing

In a small bowl whisk together soy sauce, sesame oil, lime juice, mirin (if using), and Sriracha until combined.

Combine

Pour the dressing over the diced tuna and gently fold to coat evenly. Season with sea salt and freshly ground black pepper, tasting and adjusting salt or lime as needed. Cover and refrigerate for 10–15 minutes to let flavors marry (do not marinate longer than 30 minutes to maintain texture).

Crunch & Slaw

While tuna chills, make the slaw by tossing the red and green cabbage, carrot and chopped cilantro in a bowl. Dress with rice vinegar, neutral oil and a pinch of salt. Toss to combine and let sit briefly to soften the cabbage slightly.

If using crispy wonton strips or additional crunchy element, reserve until assembly so they remain crisp.

Taco & Garnish

Warm tortillas

Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds until pliable.

Assemble tacos

Spread a little mashed avocado or a thin slice of avocado on each warm tortilla. Add about 1.25 oz (approximately 2 Tbsp) of the slaw to each tortilla as a base. Top with 1.25 oz (approximately 2 Tbsp) of the chilled tuna tartare, mounding slightly.

Finish each taco with a few microgreens or a small sprig of cilantro, a sprinkle of toasted sesame seeds, and a few crispy wonton strips if using. If desired, drizzle a scant teaspoon of extra soy sauce or ponzu over the top and squeeze a wedge of lime over each taco just before serving.

Serve immediately so the tortillas remain warm and wonton crisps (if used) stay crunchy.