Korean Style Tuna Tartare Recipes
KOREAN-STYLE TUNA TARTARE
**Editor's note:** _The recipe and introductory text below are excerpted from chef Neil Perry's book_ Rockpool. _Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures - with as much accuracy as possible - from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too._ To read more about Neil and Australian cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/australian/profile.html). This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.
Provided by Neil Perry
Yield Serves four as a starter
Number Of Ingredients 10
Steps:
- Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour.
- Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square.
- Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.
TUNA TARTARE
This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 42.6 g, Cholesterol 34 mg, Fat 9.6 g, Fiber 2 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 513.8 mg, Sugar 1.9 g
TUNA TARTARE
This came from the CDKitchen. It is excellent! Great as a meal, or as an appetizer. Lite, healthy and scrumptious!
Provided by ElvisPresley99
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
- Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
- Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Nutrition Facts : Calories 59.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 3, Sodium 146.7, Carbohydrate 3.7, Fiber 0.9, Sugar 0.1, Protein 2.7
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