Tuna Tartare Recipe

Inspired by Yaki Sarsa Restaurant

Time25m

Serves4

This dish features hand-cubed, sushi-grade Yellowfin Tuna marinated in a delicate blend of truffle ponzo, green tobiko, scallion, avocado and a whisper of citrus-soy.

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Ingredients

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Tuna & Marinade

10 oz sushi-grade yellowfin tuna, sashimi-cut into 1/4-inch cubes

2 tbs light soy sauce

1 tbs fresh yuzu or fresh lime juice

1 tbs truffle ponzu (ponzu mixed with a few drops truffle oil)

1 tsp sesame oil (toasted)

1 tsp Mirin

1 tsp grated fresh ginger

1 tsp fine sea salt

Add-ins & Garnishes

2 tsp green tobiko (flying fish roe, wasabi-flavored if available)

1 cup ripe avocado, small dice

2 tbs scallions (green parts only), very thinly sliced on bias

1 tbs cucumber, seeds removed, small dice

2 tsp microgreens or cilantro leaves (optional)

1 tsp toasted sesame seeds (white or black)

1 tsp fleur de sel or flaky sea salt (to finish)

To Serve

12 pieces thinly sliced toasted baguette or wonton crisps

1 tsp extra truffle ponzu or soy for drizzling

Method

Tuna & Marinade

Prepare tuna

Keep the tuna chilled until ready. Using a very sharp knife, trim any sinew and cut the tuna into uniform 1/4-inch (6 mm) cubes. Place cubes into a chilled bowl.

Make marinade

In a small bowl whisk together soy sauce, yuzu (or lime) juice, truffle ponzu, sesame oil, mirin, grated ginger and fine sea salt until combined and slightly emulsified.

Pour about three-quarters of the marinade over the cubed tuna and gently fold with a rubber spatula until all pieces are coated. Cover and refrigerate for 8–12 minutes — short marination keeps texture and freshness. Reserve remaining marinade to finish and drizzle when serving.

Add-ins & Assembly

While tuna marinates, prepare add-ins: dice avocado and cucumber into small even pieces, slice scallions thinly, and toast sesame seeds lightly in a dry pan until fragrant (about 1 minute).

After 8–12 minutes, remove tuna from refrigerator. Gently fold in green tobiko (reserve a pinch for garnish), diced avocado, diced cucumber and most of the sliced scallions. Taste one piece and adjust seasoning with the reserved marinade (add small amounts) or a pinch more salt if needed. The mixture should be bright, slightly silky, and balanced between salty, tangy and umami.

If the avocado shows any signs of browning, fold it in last and keep the tartare chilled until plating.

Plating & Finish

Use a 2.5–3 inch round ring mold or spoon to portion the tartare onto chilled plates or a serving board. Pack gently so the shape holds and release the ring carefully.

Top each portion with the reserved tobiko, remaining sliced scallions, microgreens or cilantro, and a light sprinkle of toasted sesame seeds. Finish with a tiny pinch of fleur de sel and a very light drizzle (about 1/4–1/2 tsp) of the reserved truffle ponzu or soy around the plate for aroma.

Serve immediately with toasted baguette slices or wonton crisps alongside. Provide small spoons or garnish so diners can scoop the tartare onto the crisp and enjoy both textures.