asian tuna tartare

tuna tartare

I love to love Le Bernardin Cookbook by Eric Ripert. Love. The recipes rarely call for exotic ingredients, and more to the point, never 50 different ingredients for a single entree. This modified tuna tartare recipe was my go-to move as a single chic. It looks impressive, tastes exciting, and it’s easy, not to mention South Beach Diet friendly. I’m serving it these days with endive petals instead of homemade potato chips. The trick with endive is removing the bottom core and standing the endive upright in a bowl of sugar. Somehow the sugar draws out the bitterness—if only that worked on people.

Asian Tuna Tartare
Servings: 4
  • 1 teaspoon peeled and finely diced fresh ginger
  • ¼ cup corn oil (Personally, I use avocado oil)
  • 1 pound sushi-quality tuna (previously frozen tuna)
  • 1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
  • ½ teaspoon seeded and finely diced jalapeno
  • ¾ teaspoon wasabi powder
  • ½ teaspoon toasted sesame seeds
  • 1 teaspoon finely diced scallions (from white and light green parts only)
  • 2 teaspoons fresh lemon juice, plus ½ lemon
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • 1 ripe  tomato, peeled, seeded, and cut into 1/8-inch dice
  • 20 best quality potato chips
  • Round mold or open-ended cookie cutter, 2¼ inches in diameter and 1½ inches high
  • Combine the ginger and com or avocado oil in a small bowl, cover, and refrigerate overnight. Strain. (Or if you have no time for overnight, don’t bother straining)
  • Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)
  • No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeño, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.
  • Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.
  • Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.

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    1. Author

      Sure thing. As a girlfriend recently pointed out, I just need to figure out how to post a printable version when it comes to these recipe cards. It’s seriously so good.

  1. Healthy and good are what I look for. Endive trick is so sneaky sneaky. Wonder how it works.

  2. I made your Swordfish Cake recipe over the weekend for a group of 10. The response was incredible- everybody loved it. Made me feel like an accomplished cook. Looking forward to trying this one next- thank you very much!

  3. Yum! Thanks for sharing. Would also love to print it. What’s the news with SU&D and LA?

  4. OK, Stephanie, where is the place where we get to comment on your he said/she said?
    I feel that you both have a point. Stephanie, if you initiate a conversation, you should definitely try to hear him out, although I understand that you thought you were just asking to step away quickly and get a bite. It still could be taken as a lack of respect. The ‘long winded’ comment toward the end was kind of unnecessary but I know you were joking.
    But I see what Phil is doing as more of a pattern – this isn’t the first time he said something demeaning. Saying you are like a child is very demeaning. People do get hungry and want a bite. Also, the fact that he still believes he was right about EVERYTHING because you should have listened to the end of the conversation is stupid – he made mistakes too. Saying you act like a child is disrespectful. It’s as if he is unwilling to take the time to see that you could have had a side, too. Even if you were wrong, that doesn’t mean he should characterize you as anything, other than an adult who may have made a mistake.
    I saw a previous video where it was said that he referred to your ideas as “stupid.”
    Phil, for God’s sake, can you talk to Stephanie without using cruel language or even trying to compare her to something else? (A child, Fred Sanford, etc.) You are EXAGGERATING and that is unfair.
    I think in this case, Stephanie should have listened to your opinon. SHe made a mistake. But I think what you did is part of a pattern and you need to be a nicer person. Plus the fact that you say you ‘stand by your opinion’ or whatever seems as though you believe you are incapable of being wrong or off the mark.
    Sorry, but you are not always right. And there is no reason to use negative terms to characterize your wife. YOU can say you disagree with her behavior without saying she was childish or what have you.
    YOu both seem like good, smart people who have a lot in common. This fight is such a typical married-couple fight. Keep workign on it. Your marriage is worth it!!

  5. Oh nice! It looks gorgeous on the plate. Thanks for the tip on endive too. I’m on a recipe collecting and cookbook buying binge here lately. *click* Amazon loves me.

    I cruised around trying to figure out what software the cooking sites I visit use for recipe printing but alas, I got nothin’ but it’s been years since I built web pages. I like the ones that offer a variety of print options from recipe card (2 sizes) to full page.

    Some sites offer a print option with or without picture, also nice.

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