Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr
Prep:
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.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives

Recipe courtesy of Kathleen Daelemans

Tuna Tartare

Recipe courtesy of Robert Irvine

Tuna Tartare

Recipe courtesy of Lee Hefter

Tuna Tartare

Recipe courtesy of Ina Garten

Mermaid Barbie - Tuna Tartare

Recipe courtesy of Robert Irvine

Napoleon of Tuna Tartare

Recipe courtesy of IndeBleu

Curried Tuna Tartare on Pappadam

Recipe courtesy of John Villa

Tuna Tartare on Fried Potato Gaufrettes

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword