Tuna Tartar
Published July 18, 1998
- Total Time
- 25 minutes, plus 2 hours' refrigeration
- Rating
- Comments
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Ingredients
8 ounces sushi-quality tuna
2 tablespoons minced cilantro
1 tablespoon minced shallot
½ teaspoon ginger, peeled and finely grated
1 teaspoon safflower oil
½ teaspoon kosher salt
6 grinds black pepper
1 teaspoon lime juice
½ small red onion, sliced paper-thin
1 medium cucumber, sliced paper-thin
20 large caper berries
16 toast points (crusts removed)
Nutritional analysis per serving (4 servings)
66 grams carbs; 22 milligrams cholesterol; 426 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 8 grams fiber; 845 milligrams sodium; 28 grams protein; 13 grams sugar
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
- Step 1
Dice the tuna as finely as possible, or put it through a meat grinder using the largest disk. Transfer to a small bowl and add the cilantro, shallot, ginger, oil, salt and pepper. Mix until the ingredients are thoroughly combined. Cover and refrigerate up to 2 hours.
- Step 2
When ready to serve, mix the lime juice into the tuna. Divide the tuna between 4 small plates, mounding it in the center of the plates. Divide the onion, cucumbers, caper berries and toast points between the plates and serve immediately.
Private Notes
Comments
This as been the standard tartar recipe in our home for years. We use Vidalia onion instead of red, regular capers instead of caper berries. Can be made very visually appealing with creative plating.
This is a really easy recipe that everyone loved. Next time I would eliminate the red onion, cucumber and caper berries, but add diced avocado to the tuna. I would also double the lime juice.