Recipe courtesy of Charlie Palmer

Spiced Tuna Tartare with Cucumber Relish Ponzu and Black Sesame Seeds

  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
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2 pounds sushi grade tuna, small dice

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup extra virgin olive oil

Fresh white pepper, to taste

Cucumber Relish:

1 English cucumber, brunoise, with no seeds

1 teaspoon black sesame seeds

1/2 teaspoon salt

1 tablespoon pickled ginger, minced

1 jalapeno, brunoise, no seeds

Juice of 1 lemon


1 cup lemon juice

1 cup soy sauce

1 cup chicken stock

1 1/8 cup chili oil

1/3 cup sesame oil

1 teaspoon butcher ground pepper

Pinch ground cumin

1 teaspoon grated ginger


  1. In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed.
  2. In a bowl combine all ingredients. Incorporate evenly and reserve until needed.
  3. Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed.
  4. To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.
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