Ahi Tuna Tartar
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2sheets nori
- ½cup sushi rice, cooked and sprinkled with rice-wine vinegar
- 1teaspoon wasabi paste
- ½pound sashimi-grade ahi tuna, cut into ¼-inch pieces
- 2tablespoons finely chopped, peeled, seeded cucumber
- 2tablespoons finely chopped scallion
- 1tablespoon grated fresh ginger
- 1teaspoon mirin
- 2drops toasted sesame oil
- Salt and freshly ground black pepper to taste
The Nori Rounds
The Tuna
Nutritional analysis per serving (15 servings)
20 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into ½-inch thick rounds. Set aside.
- Step 2
Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.
Private Notes
Comments
Made this w/o any nori, or wasabi, substituted red onion for scallions, still very tasty, rice is key
Wondering how recipe has only 4/5 stars?? We thought it fantastic! And I never prepare raw fish, have never served tartar or poke, and had frozen the ahi for two weeks after buying it. That said, my co-op carries sushi grade fish, scallions were from garden, ginger fresh and young. Used wasabi, also added jalapeño. I hadn't patience for rolling nori, so I snipped it into slivers and garnished dish with it. Added a bit of soy and more sesame oil. Used arborio rice. Added chopped avocado.
I would think tuna cut in 1/4 inch pieces would be too big for tartare and too small for poke. While the ingredients look fine... just two drops of sesame oil? and no soy sauce at all? A comment by Stacy M suggests adding more lime juice when the recipe doesn't call for any lime juice at all. And for good reason. Any lime, lemon, other acidic ingredient in the fish mixture will start to cook the fish. This is a raw fish dish, not ceviche. If you want lime, put it in a dipping sauce.
Added diced avocado and used a small bowl to create a form for presentation. Also increased the lime juice. It still needs a bit more flavor. Next time maybe I’ll add jalapeño.