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Tuna Tartare Recipe

Inspired by Talula's Garden

Time30m

Serves4

spicy chili-garlic crisp aioli, charred scallion-ginger vinaigrette, snap peas, mint, cilantro & crispy shallots

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Ingredients

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Tuna Tartare Ingredients

1 lb fresh sushi-grade tuna

1 cup Snap peas

1 cup fresh mint leaves

1 cup Fresh cilantro leaves

1 cup crispy shallots

4 pieces scallions

1 inch piece fresh ginger

3 tbsp olive oil

2 tbsp Aged soy sauce

2 tbsp ReaLime juice

1 tbsp sriracha

1 cup Mayonnaise

2 tbsp chili-garlic sauce

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Preparation Instructions

1

Prepare the Tuna

Dice the sushi-grade tuna into small cubes and place in a mixing bowl. Season with soy sauce, lime juice, salt, and pepper. Toss gently to combine.

2

Make the Aioli

In a separate bowl, mix together the mayonnaise, chili-garlic sauce, and sriracha until smooth. Adjust seasoning to taste.

3

Prepare the Vinaigrette

Finely chop the scallions and grate the ginger. In a small bowl, whisk together olive oil, chopped scallions, grated ginger, and additional lime juice. Season with salt and pepper.

4

Blanch the Snap Peas

Blanch the snap peas in boiling water for 1-2 minutes until bright green, then transfer to ice water to stop the cooking process. Drain and set aside.

5

Assemble the Dish

On a serving plate, place a mound of the seasoned tuna. Arrange the blanched snap peas around it. Drizzle with the scallion-ginger vinaigrette and top with fresh mint, cilantro, and crispy shallots.

6

Serve

Serve immediately with the spicy aioli on the side for dipping.