Try this Tuna Tartare recipe
- 1 tablespoon soy sauce
- 8 ounces sushi-grade tuna cut into 1.2 inch cubes
- 2 sliced scallions white and green parts
- i large tomato chopped
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon asian sesame oil
- 1 seedless cucumber sliced diagonally into 1/4 inch thick rou
- Carbohydrate 13.8426000280844 g
- Cholesterol 0 mg
- Fat 14.0690000285438 g
- Fiber 3.90000000791248 g
- Protein 6.40920001300325 g
- Saturated Fat 1.99754000405269 g
- Serving Size 1 1 recipe (498g)
- Sodium 15.9000000322586 mg
- Sugar 9.94260002017196 g
- Trans Fat 0.84358000171149 g
- Calories 190 calories
Step-by-step
- Place the tuna, scallions, tomatoes, cilantro, ginger, soy sauce and sesame oil in a medium bowl and mix gently until well-blended.
- Arrange the cucumber slices on a large serving tray and pile a generous tablespoon of the tuna mixture on each cucumber slice. Serve immediately.
Raw sushi-grade tuna dictates the entire structure of this dish, requiring a sharp chef knife to achieve uniform 1.2-inch cubes without bruising the delicate flesh. Dull blades tear protein fibers rather than slicing them cleanly, resulting in a mushy texture instead of a distinct, pleasing bite. Keep your fish thoroughly chilled in the refrigerator at 38 degrees Fahrenheit or lower until the exact moment of prep to maintain structural integrity and food safety.
Scaling this recipe up or down requires simple mathematical adjustments, but volume changes affect physical workspace limits in compact kitchens. Halving the amount means working in a small cereal bowl instead of a medium mixing bowl, which concentrates the sesame oil and soy sauce so that a single drop of liquid makes a significant impact. Doubling the portion demands batching the dicing step rather than crowding your cutting board, because a cluttered surface prevents precise knife work.
Standard kitchen gear suffices for this preparation without requiring specialized rings or molds. A standard chef knife, a cutting board dedicated to raw proteins, and a mixing spoon are entirely adequate for combining the components. If cucumber rounds slide around during plating, anchor them on a damp paper towel placed underneath your serving tray to prevent shifting while you spoon the topping.
Raw fish dishes offer zero margin for storage and must be consumed immediately upon assembly. Acid from the tomatoes and moisture from the cucumbers will begin curing and breaking down the raw tuna proteins within fifteen minutes, turning the fish chalky and opaque. Prepare your components ahead of time in separate airtight containers, but delay mixing the dressing and fish until guests are seated.
