An easy, festive starter which will impress. This tuna tartare with wasabi is wonderfully creamy and packed with flavour. It is delicious paired with peppery rocket leaves.
The main thing:
Other stuff:
Made by Véronique
Published at 2021-12-18, this recipe is for 2 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-10-2022
View the original recipe via:
https://ohmydish.com/recipe/tuna-tartare-with-wasabi
First make the wasabi cream by mixing the crème fraîche with the wasabi. Season to taste with salt and pepper and spoon into a (small) piping bag or squeeze bottle.
Wash the rocket leaves and cut the cherry tomatoes into quarters. Finely chop some fresh parsley.
Finely chop the fresh tuna, but do not grind it with a food processor. Ground tuna has a completely different structure from chopped, and will be less tasty. Do not chop the tuna too coarsely either, as this will also be less enjoyable.
Mix the chopped tuna with mayonnaise, soy sauce, wasabi and olive oil. This will make the tuna a little creamy and even tastier. Season with pepper and salt.
Share the tuna tartare between 2 plates, dot the wasabi cream here and there, and finish with the cherry tomatoes, rocket and possibly a little extra (maldon) salt sprinkled on top. Garnish with parsley and serve with some bread (baguette), if desired. Enjoy!
How do I get the tuna tartare onto the plate?
Use a round cutter to form a neat shape. Use the back of a spoon or a cocktail muddler to smooth the top.
What type of tuna is best to use?
For tuna tartare, it is best to use fresh tuna of good quality. That way you can be sure that it will taste good, but is also safe to eat raw.
