tuna tartare
Photo by Christopher Shane

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2-4 servings

  • 4 ounces sushi-quality tuna
  • 1 tablespoon diced cucumber
  • 1 tablespoon diced red pepper
  • ½ tablespoon chopped shallots
  • 1 teaspoon chives
  • Pinch salt and pepper to taste
  • 1 egg
  • ½ tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 pint heavy cream
  • 1 tablespoon Sriracha (more or less to taste)
  • ½ teaspoon sesame oil
  • Juice of 1 lime
  • 2 dashes fish sauce
  • Pinch salt and pepper to taste
  1. Combine tuna, cucumber, red pepper, shallots, chives, and pinch of salt and pepper to taste. Set aside.
  2. For sauce, combine egg, Dijon mustard, and garlic in food processor to mix, then slowly add pint of cream until blended.
  3. Add Sriracha to taste, sesame oil, lime juice, fish sauce, and salt and pepper.
  4. Blend with tuna mixture to coat.
  5. Serve with Asian rice crisps or preferred crackers.
  • from Chef Nico Romo of Fish Restaurant, Charleston, SC

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