Asian Tuna Tartare Recipe

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Travelling recently through Spain made me hungry for even more tartare (raw meat) recipes.  Bank Holiday Weekend is here, no doubt you’ve got a shindig or two to attend, and the warm weather calls for an exploration of refreshing Asian flavours.  Impress your kin, peeps, lovers or simply yourself with this quick and easy Asian Tuna Tartar Recipe.

Always use the freshest produce and fish available.  In fact my cheapest shop on record for produce in London was along the Bethnal Green Road Market.  I got my fish from Jonathan Norris Fishmongers in Hackney.   Be sure to ask the fishmonger for sashimi or sushi grade tuna.  NOTE: this recipe contains raw fish.

Asian Tuna Tartare, serves 4, as a starter portion

INGREDIENTS:

200g sashimi/sushi grade yellowtail tuna, chopped against the grain, into a small dice
½ ripe mango, skin removed and cut into a small dice
1 tbsp toasted sesame seed (store-bought bought or cooked in a pan over direct heat until toasted)
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 spring onion, finely chopped.  Reserve green part for garnish.
1 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp rice wine vinegar
1 tbsp vegetable oil

METHOD:

 Slicing the tuna against the grain keeps the protein intact and prevents it from disintegrating

Slicing the tuna against the grain keeps the protein intact and prevents it from disintegrating

Reserving 1 tsp of sesame seeds and green onion, place all ingredients into a bowl and mix until combined.  Cover with clingfilm and leave contents to marinate for a least 30 minutes in the fridge.  To serve, bring the tartare to room temperature and serve on starter plates or whatever looks good.  Be creative! Garnish with reserved seeds and green onion.  Enjoy with a refreshing glass of sauvignon blanc.

 Urban food, yeah.

Urban food, yeah.

 

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