Can I use frozen tuna to make this recipe?

You can use high quality frozen tuna - meaning wild caught and sustainable, such as the tuna from Wild Alaskan Company . Always make sure it's safe for raw consumption by contacting the company if nothing is mentioned on the packaging. But do keep in mind that freezing fish doesn't kill all germs and parasites contrary to popular belief. That's why it's important to invest in good fish when deciding to serve it raw.

Can I use another type of fish to make this tartare recipe?

Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon. So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for this tartare, and high quality raw shrimp (always choose wild caught and sustainable) are another delicious option to consider.

How To Make Tuna Tartare (In 20 Minutes)

Name: Tuna Tartare
Prep time: 20 min
Total time: 20 min
Cuisine: French Japanese
Ingredients: 300g sushi grade tuna, yellowtail, or salmon; 2 teaspoons olive oil; 2 teaspoons plain rice vinegar; 1 tablespoon freshly squeezed lime juice, yuzu juice, or sudachi juice; 1 tablespoon soy sauce; ¼ teaspoon kosher salt; 1 tablespoon finely chopped red onion; ½ celery stick, finely chopped; ¾ cup English cucumber or Kirby cucumber, diced; 1 avocado, peeled, pitted, and chopped into small bite size pieces; ¼ cup microgreens or radish sprouts, chopped

Description

My tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main.

Ingredients

Units Scale

300g sushi grade tuna, yellowtail, or salmon
2 teaspoons olive oil
2 teaspoons plain rice vinegar
1 tablespoon freshly squeezed lime juice, yuzu juice, or sudachi juice
1 tablespoon soy sauce
1/4 teaspoon kosher salt
1 tablespoon finely chopped red onion
1/2 celery stick, finely chopped
3/4 cup English cucumber or Kirby cucumber, diced
1 avocado, peeled, pitted, and chopped into small bite size pieces
1/4 cup microgreens or radish sprouts, chopped

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Instructions

Slice the tuna. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
Make the seasoning. Add the olive oil, rice vinegar, lime juice, soy sauce, and salt to a bowl, and whisk to combine.
Make the tuna mixture. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.

Plating

Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.

Notes

For any leftovers, refrigerate the tartare in an airtight container for up 2 days.

Nutrition

Serving Size: 1 appetizer size serving
Calories: 170
Sugar: 1g
Sodium: 233mg
Fat: 8g
Saturated Fat: 1.2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 5.1g
Fiber: 2.7g
Protein: 19.5g
Cholesterol: 29.3mg