I absolutely adore fresh tuna. Whether it’s seared rare or raw in sashimi or a sushi roll, I’m in. It’s so rich and buttery and it almost melts in your mouth. IT’S.SO.GOOD! So if I see some sushi grade tuna on sale at the grocery store, I have to pick some up. Which is what happened a couple of weeks ago. I wasn’t sure what I was going to do with it so I put it in the freezer, where it sat, just waiting for some inspiration.
Inspiration finally came with this tuna tartare. It’s perfect for an appetizer or you can pair it with a salad for lunch or a light dinner. But no matter how you serve it, you’ll find that it’s full of flavor and the buttery tuna shines through. Since there’s no cooking involved, it takes almost no time to make and it’s incredibly easy. So what are you waiting for? Go pick up some fresh tuna and whip some up this weekend!
*This can be made gluten free by using GF soy sauce.
Tuna Tartare
adapted from Gingersnaps
- 8-10 oz sushi grade tuna
- 1/4 cup reduced sodium soy sauce
- juice of one lime
- 2 tsp rice wine vinegar
- 1 tbsp agave nectar
- 1 tsp sriracha sauce
- 1 tsp fresh grated ginger
- 1 tsp sesame oil
- 1 green onion
- 2 tbsp cilantro
- 1 tbsp toasted sesame seeds
- tortilla chips
Cut tuna into 1/2 in cubes. Return to the refrigerator.
In a small bowl, whisk together next 9 ingredients until well combined.
15 minutes prior to serving, toss tuna with the sauce and refrigerate for 15 minutes.
Right before serving, drain excess sauce and sprinkle with sesame seeds.
Serve with tortilla chips.
ENJOY!
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