Asian Mustard Vinaigrette Tuna Tartare


Poke bowls, ceviche, tartare are all on my favs list lately. It’s light and fresh and super healthy. I serve each of these as Shabbos appetizers too. A quick serving and prepping tip….keep the sushi grade tuna frozen until ready to use. Thaw for about 15 minutes, then slice into the perfect sized cubes, no shredding and as the fish defrosts it absorbs all the great flavors of the other ingredients. This week I’ve savoring this new tartare recipe.

Asian Mustard Vinaigrette
2 1/2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon toasted sesame oil
2 teaspoons prepared Korean mustard or Dijon mustard
1 teaspoon sugar
Kosher salt or sea salt and freshly ground black pepper

Tuna Tartare
8 ounces sashimi-quality tuna, diced
Heaping 1/3 cup finely diced seedless cucumber
2 tablespoons thinly sliced scallions or chives
2 tablespoons finely chopped shallots
4 teaspoons toasted sesame oil
2 teaspoons black sesame seeds, plus for serving
2 teaspoons roasted sesame seeds, plus for serving
Pinch kosher salt or sea salt

For the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, sesame oil, mustard, sugar and some salt and pepper. Whisk until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately. (Makes about 5 tablespoons)

For the tartare: In a medium bowl, gently toss together the tuna, cucumbers, scallions, shallots, sesame oil, black sesame seeds, roasted sesame seeds and 2 tablespoons of the vinaigrette. Season with salt.

Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.

Serve immediately.

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