Recipe courtesy of Robert Lia

Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette

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  • Level: Intermediate
  • Total: 36 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 16 min
  • Yield: 4 servings
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1 pound sashimi grade Ahi tuna, finely diced

1/4 cup Sake and Sesame Marinade, recipe follows

1/4 teaspoon sesame seeds, toasted lightly

1/4 teaspoon black sesame seeds

1 avocado

1/2 cup diced pineapple

Sake and Sesame Marinade:

1/4 cup sesame oil

1/2 teaspoon chopped garlic

1/2 teaspoon chopped shallot

1/2 teaspoon fresh chopped ginger

1 cup sake (rice wine)

1/2 cup rice vinegar, unseasoned

1/4 cup soy sauce

1/3 cup brown sugar, or to taste

Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken


  1. Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.

Sake and Sesame Marinade:

  1. In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.