18 September, 2020
Tuna Tartar on Cucumber
Tuna Tartare on Cucumber Slices
This dish consists of raw tuna that is cut up into small cubes, along with avocado, ginger, some oil and spices. This tuna tartare is easy to make at home, requires no cooking, is delicious and healthy, with its high protein, low-carb and gluten-free. It is a visually attractive appetizer that will impress your guests.
Equipment
- Large Bowl
- Sharp Knife
- Teaspoon
- Tablespoon
Ingredients
Instructions
- In a bowl, combine the olive oil, soy sauce, sesame oil, chili garlic sauce and mix well.
- Peel, cut and finely chop ginger root. Add to mixture.
- Cut the avocados in half, remove the seed, and scoop out the avocado flash.
- Cut the avocados into 1/4-inch dice.
- Carefully mix the tuna cubes avocado.
- Add the toasted sesame seeds.
- Season to taste with pepper and salt. Let mixture sit in refrigerator for at least a few hours and the flavors will amplify.
- Cut a cucumber into mm slices (use crackers as an alternative)
- Use small spoon and scoop tuna tartar onto cucumber slices.
- Decorate with 2 inch long chive ( use cilantro as an alternative)
- Sprinkle with toasted sesame seeds.
Notes
Japanese-born, French-trained chef Shigefumi Tachibe introduced his tuna tartare in 1984 at the restaurant Chaya Brasserie in Beverly Hills to the public. The recipe on this website is a bit different, as it does not use any vinegar, lemon or lime, key ingredients in many tuna tartares, as it cooks (browns) the tuna and it looses its beautiful red color. A family friend, Chris Warden, made this modified version one evening as an appetizer and was kind enough to pass it on to me. I made slight modifications to it and, well, here it is!
When buying tuna to make tartare, make sure to buy it from a reputable shop and always make sure that it is “sushi grade tuna”. The fish should have a nice deep red color and there should be no fishy smell.