Spicy Tuna Tartare
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 78
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 17
- Sodium
- 287
- Total: 1 hr 20 min (includes pickling time)
- Active: 20 min
Ingredients
1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
Pickled Radishes:
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced
Directions
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
Pickled Radishes:
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.