Tuna tartare with togarashi dressing
A bright, Asian-inspired tuna tartare tossed in a spicy togarashi dressing and served with avocado and cucumber.
Servings: 2 servings
Ingredients
- 300 grams excellent quality tuna cut into thick cubes
- 1/2 avocado diced
- 1/2 Mediterranean cucumber or English cucumber about 10 cm, skin on, small dice
- black and white toasted sesame seeds for garnish
- radish a few slices, optional
- lime wedges to serve
- 1 tsp fresh ginger finely grated
- 1 clove garlic minced
- 1/2-1 red chilli deseeded and finely chopped; adjust to heat preference
- 2 tsp sesame oil about 10 ml
- 1 Tbsp peanut oil about 15 ml
- 1 tsp honey
- 2-3 tsp soy sauce
- 1/4-1/2 tsp chilli powder or togarashi spice blend to taste
Instructions
- Make the dressing: In a small bowl whisk the grated ginger, minced garlic, chopped red chilli, sesame oil, peanut oil, honey, soy sauce, and chilli powder or togarashi until combined.
- Cut the tuna into thick, medium dice so the cubes hold their shape.
- Toss the tuna gently with most of the dressing in a mixing bowl until evenly coated; reserve a little dressing for finishing.
- Prepare the vegetables: dice the avocado and cucumber, and thinly slice the radish if using.
- Assemble the tartare: Spoon diced avocado into the base of serving bowls, top with the diced cucumber, then mound the marinated tuna on top.
- Finish and serve: Drizzle the reserved dressing over the tuna, sprinkle with toasted black and white sesame seeds, add radish slices if using, and serve with lime wedges.
Equipment
- Mixing Bowl
- Small Bowl
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Spoon
- serving bowls or plates
Notes
- Keep diced tuna covered and refrigerated (undressed) for up to 4 hours.
- Store leftover dressing in a sealed jar in the fridge for up to 3 days.
- Assemble just before serving to prevent avocado browning.