Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.

Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

Cook's Note

To make Ginger Oil, combine lots of ginger scraps and canola oil in a small saucepan. Heat oil slightly, about 3 to 5 minutes over medium heat, then remove from the heat. Let steep for a couple of hours or up to a day, and strain.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Caper Crostini

Recipe courtesy of Dave Lieberman

Linguine with Tuna Puttanesca

Recipe courtesy of Food Network Kitchen

Frittata with Tuna and Tomatoes

Recipe courtesy of Giada De Laurentiis

Tuna Noodle Casserole 2.0

Recipe courtesy of Martie Duncan

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Tuna Tartare

Recipe courtesy of Ina Garten

Tuna Tartare

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking