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.
Recipe courtesy of Judy Joo
Episode: Fish and Seafood
Print
Spiced Tuna Tartare
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Spicy Korean Mustard Vinaigrette:
  • 2 1/2 tablespoons rice vinegar
  • 1 tablespoon extra-virgin olive oil 
  • 1/2 tablespoon toasted sesame oil 
  • 2 teaspoons prepared Korean mustard (gyeoja) or English mustard 
  • 1 teaspoon superfine sugar 
  • Kosher salt or sea salt and freshly ground black pepper 
Tuna Tartare:
  • 8 ounces/226 grams sashimi-quality tuna, diced
  • Heaping 1/3 cup/75 grams finely diced seedless cucumber 
  • 2 tablespoons thinly sliced scallions or chives 
  • 2 tablespoons finely chopped shallots 
  • 4 teaspoons toasted sesame oil 
  • 2 teaspoons black sesame seeds, plus for serving 
  • 2 teaspoons roasted sesame seeds, plus for serving 
  • 2 perilla leaves (ggaennip), chopped, plus 1 leaf, julienned, for serving 
  • Pinch kosher salt or sea salt 

Directions

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.)

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.

Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Ahi Poke (Hawaiian Tuna Tartar)

Recipe courtesy of Santos Loo

Spiced Pepitas

Recipe courtesy of William Granger

Tuna Croquette

Recipe courtesy of Alton Brown

Tuna Noodle Casserole

Recipe courtesy of Kelsey Nixon

Bananas Foster with Spiced Rum

Recipe courtesy of Vincent Pesiri

Indian Spiced Sweet Potatoes

Recipe courtesy of Morgan Hass

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Spiced Indian Grilled Chicken

Recipe courtesy of Bal Arneson

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here