Tuna Tartar
- Total Time
- 25 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces sushi-quality tuna
- 2tablespoons minced cilantro
- 1tablespoon minced shallot
- ½teaspoon ginger, peeled and finely grated
- 1teaspoon safflower oil
- ½teaspoon kosher salt
- 6grinds black pepper
- 1teaspoon lime juice
- ½small red onion, sliced paper-thin
- 1medium cucumber, sliced paper-thin
- 20large caper berries
- 16toast points (crusts removed)
Nutritional analysis per serving (4 servings)
426 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 28 grams protein; 845 milligrams sodium
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.
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