Ahi Tuna Martinis

Total Time:
20 min
20 min

12 servings

  • Asian Vinaigrette:
  • 2 stalks green onions
  • 2 tablespoons Dijon mustard
  • 1/2 cup peanut oil
  • 1 tablespoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup sweet chili sauce
  • 1/4 cup honey
  • Salt and freshly ground black pepper
  • Asian Salad:
  • 1 head Napa cabbage
  • 1/2 head red cabbage
  • 4 green onions
  • 4 carrots, peeled
  • Tuna Tartare:
  • 1 pound ahi tuna
  • 1 container daikon sprouts
  • 2 avocado
  • To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.

  • To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.

  • To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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