Tapioca With Yellowfin Tuna Recipe
Make Tapioca With Yellowfin Tuna Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tapioca Pancake
Yellowfin Tuna Filling
Optional Finishing & Garnish
Method
Tapioca Pancake
- 1
Hydrate and mix
Place the dry tapioca flour in a medium mixing bowl. Sprinkle the fine sea salt over the flour and toss to distribute. Pour the hot water over the flour a little at a time, stirring with a spoon or spatula until the mixture becomes a coarse, shaggy paste.
- 2
Adjust texture
Add the milk and melted butter (or oil) and continue to mix until the dough comes together. The dough should be moist but not runny — it will be pliable and slightly sticky. If too dry, add up to 1 tablespoon more milk; if too wet, add up to 1 tablespoon more tapioca.
- 3
- 4
Cook pancakes
Heat a nonstick or cast-iron skillet over medium heat. No oil is required because tapioca has enough starch, but you may brush the pan lightly with oil if desired. Cook each tapioca pancake 1–2 minutes per side until it puffs slightly and shows faint golden spots. Remove to a plate and keep warm wrapped in a clean towel.
Yellowfin Tuna Filling
- 5
Prep and season tuna
Pat the yellowfin tuna dry with paper towels. Cut into 1/2-inch cubes (for a tartare-style filling) or into bite-sized strips if you prefer a lightly seared finish. Toss the tuna pieces with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper and 1 tsp olive oil; set aside for 5 minutes.
- 6
Optional quick sear (if desired)
For a lightly seared exterior, heat a skillet over high heat until smoking, add 1 tbs olive oil, and sear the tuna pieces 15–25 seconds per side to color the edges while leaving the center rare. Remove immediately and let cool briefly. If you prefer completely raw tuna (tartare), skip this step.
- 7
Prepare dressing
In a small bowl combine the remaining 1 tbs olive oil, minced garlic, minced shallot, lemon juice, capers, chopped parsley, chopped chives, the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk briefly to emulsify.
- 8
Combine filling
Place the tuna pieces in a chilled bowl. Add the halved cherry tomatoes and the dressing. Gently fold to combine, tasting and adjusting seasoning with more salt or lemon as needed. Let rest in the refrigerator for 5–10 minutes to meld flavors.
Assembly & Garnish
- 9
Assemble
Lay a warm tapioca pancake on a plate. Spoon roughly one quarter of the tuna mixture into the center of each pancake, leaving a 1/2-inch border. Top with a small handful (about 2 tablespoons) of microgreens or baby arugula if using.
- 10
- 11
Serve
Serve immediately while the pancakes are warm and the tuna is cool or slightly chilled. Estimated serving: 1 pancake with filling per person.