Discover four inventive ways to enjoy tuna tartare, from crispy rice paper bites to flavorful tacos and elegant nigiri. Each recipe offers a unique twist that highlights fresh tuna with complementary ingredients and bold flavors.
Trim off the tough bottom part of the tuna that isn’t suitable for sushi and break it into coarse pieces.
Finely mince the tuna by chopping up and down with a knife until you have a well-mixed, even texture.
Place the minced tuna in a bowl and season with soy sauce, sriracha, mayonnaise, tobiko, and lime juice to taste.
Dip rice paper briefly in hot oil and fry until crisp. Place it on lime slices, add a shiso leaf, a spoonful of tuna tartare, sprinkle with tobiko, and top with a piece of salmon.
Create a taco shell by shaping a half-sheet of nori (seaweed). Trim off two corners, then fold it into a taco shape, dipping one side in a tempura batter made from ice water and flour.
Fry the taco shell in oil heated to 160°C, starting with the batter side down. Flip it over and use tongs to hold its taco shape until crispy.
Drain the crispy taco shell on paper towels to remove excess oil.
Fill the taco shell with cooked and seasoned sushi rice, drizzle with soy sauce, arrange sliced avocado leaving space on top for the tartare, then add the tuna tartare and sprinkle with chopped spring onions and your chosen garnish.
Use a paper cutter to create a pattern in a nori sheet, then cut the tuna into small cubes.
Make sushi nigiri by shaping seasonal rice into small oval mounds. Wrap with patterned nori and secure with a bit of rice. Then top with wasabi and tuna.