Hawaiian Tuna Tartare With Fresh Seaweed

By Elka Gilmore

Published October 17, 1995

Total Time
1 hour
Rating
3(20)
Comments
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Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!

Featured in: Seafood With an Asian Touch

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Ingredients

Yield:6 servings

  • ½ cup fresh Japanese red seaweed or finely silvered soaked dried hijiki (sold in Japanese markets and health food stores)

  • 1 pound sashimi-quality tuna, cut in ½-inch dice

  • ½ teaspoon hot red-pepper flakes

  • 1 scallion, finely chopped

  • 1 teaspoon minced fresh ginger

  • ½ teaspoon minced fresh garlic

  • 1 teaspoon Asian sesame oil

  • 1 tablespoon chopped salted peanuts

  • ½ tablespoon chopped fresh mint leaves

  • 1 tablespoon fresh lime juice

  • 6 leaves romaine lettuce, rinsed and dried

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

2 grams carbs; 29 milligrams cholesterol; 104 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 100 milligrams sodium; 19 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.

  2. Step 2

    Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.

  3. Step 3

    Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

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