Spiced Tuna Tartare

This isn't the spicy tuna you find in most sushi joints. Instead of using the ubiquitous Sriracha-mayo combo, I season the tartare with my Spicy Korean Mustard Vinaigrette. The result is lighter and more vibrant and clean tasting. It also goes very well with lotus root chips: you can either spoon a little on the delicate chips or serve the chips on the side. As always, when consuming raw fish, make sure it's fresh and of the highest quality.
  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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Ingredients

Spicy Korean Mustard Vinaigrette:

Tuna Tartare:

Directions

  1. For the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, sesame oil, mustard, sugar and some salt and pepper. Whisk until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately. (Makes about 5 tablespoons.)
  2. For the tartare: In a medium bowl, gently toss together the tuna, cucumbers, scallions, shallots, sesame oil, black sesame seeds, roasted sesame seeds, 2 perilla leaves and 2 tablespoons of the vinaigrette. Season with salt.
  3. Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.
  4. Serve immediately.

Cook’s Note

Add more of the Spicy Korean Mustard Vinaigrette, if you like. And feel free to increase the amount of mustard too, if you prefer a bit more kick.

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