I love tartare and the one made with tuna is one of my favourite. It’s a sharing dish that’s refreshing but it will fill you up nicely. This recipe for tuna tartare is delicious and it gets even better if served with tortilla chips or a thin cracker.
You’ve seen these tortilla chips before when we did the cheese log with cranberries, bacon and pistachios. They’re really easy to make and I always advise that you make more than you need because they’re so think you’re going to want to have them on their own.
I love how the cucumber plays with the rest of the ingredients. It’s not chunky because it’s thinly cut with a mandoline so you just get that freshness without it being an explosion of water. Also I just love cucumber LOL.
You can replace the tuna with salmon or maybe just go ahead and make my salmon tartare recipe. Both fish are my favourite for tartare and it’s always a difficult decision to choose between them.
Ingredients
For the tortilla chips
- 4 flour tortilla
- olive oil
- salt
For the tuna tartare
- 200 g tuna in 4mm cubes
- 1/2 lime zest only
- 1 tsp lime juice
- 1 tsp ginger finely grated
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 1/8 tsp cayenne pepper (optional)
- 1 tsp sesame seeds
- 1 tsp black sesame seeds
- 1/4 cucumber
- 1/2 avocado in cubes
Instructions
For the tortilla chips
- Cut the tortillas in small triangles.
- Sprinkle olive oil and salt on them and take to a preheated oven at 180C for 5-10min or until golden.
- Let them cool down completely before serving.
For the tuna tartare
- Press the ginger to remove as much juice as you can. We stay with the juice and discard the pulp.
- To the ginger juice add the lime juice, sesame oil, soy sauce and cayenne pepper. Mix.
- With a teaspoon scrape out the cucumber’s seeds and then slice finely or use a mandoline.
- Mix all the ingredients and they’re ready to be served.
