Tuna Tartare


  • 2 teaspoons fresh ginger, peeled, minced
  • 1/2 cup canola oil
  • 2 lbs. sushi-grade tuna
  • 3 tablespoons cilantro, julienned
  • 1 teaspoon jalapeno, minced
  • 1 1/2 teaspoons wasabi powder
  • 1 teaspoon sesame seeds, toasted
  • 1 tablespoon green onion, minced
  • 4 teaspoons fresh lemon juice
  • 1 whole lemon
  • sea salt, to taste
  • freshly ground white pepper, to taste
  • 2 tomatoes, peeled, seeded, small dice
  • 1 tablespoon cilantro, minced, for garnish
  • seaweed rice crackers


  • Combine the ginger and oil in a small bowl. Refrigerate overnight. Strain.
  • Cut tuna (that has been deveined) into a tiny dice. Place in mixing bowl.
  • Just before serving, add cilantro, jalapeno, wasabi, sesame seeds, green onion, 2 tablespoon lemon, 8 tablespoons of ginger oil to tuna. Mix gently and season to taste with salt and pepper.
  • Place a round of tuna tartare on a plate. Drizzle some of the oil around the mound and sprinkle with tomato. Sprinkle with cilantro. Serve with crackers.


  • SOURCE: Adapted from Le Cose and Ripert

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