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Tuna Tartare

Tuna Tartare + Crispy Rice

I’ve been working on the Tuna Tartare on Crispy Rice recipe for a while now and think that I’ve finally found the perfect flavour and texture profile. The dish started out using a seared Ahi tuna with soy glaze, but has been transformed to use a delicious Ahi tuna tartare instead. This makes more sense considering that the inspiration behind was actually "deconstructed" sushi.
The crispy sushi rice provides the an interesting base upon which the rich, tangy tartare is delivered. The whole thing is then topped off with a silky avocado cream, which is very tasty in it’s own right. Together, the combination offers up a sophisticated – yet fun – hand-held starter that can be served as a party appetizer or part of a larger, multi-course menu.
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Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 30 minutes
Total Time 1 hour 30 minutes
Servings: 24
Course: Appetizer
Cuisine: American
Calories: 91
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ahi tuna raw
  • 1 tbsp fresh ginger grated
  • 2 tbsp green onion thinly sliced
  • 1 clove garlic minced
  • 1/2 lime juice + zest
  • 2 tsp fresh cilantro chopped
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 3 tbsp black sesame or poppy seeds toasted
Crispy Rice
  • 1 1/2 cups cooked sushi rice 
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp Kosher salt
  • 1 tbsp olive oil 
  • 1 tbsp butter
Avocado Cream
  • 1 ripe avocado cored + chopped
  • 1/4 cup heavy cream
  • 1/2 tsp lemon juice
  • 1/2 tsp Kosher salt
  • 1 tsp honey

Equipment

  • blender
  • small mixing bowl
  • medium non-metal mixing bowls
  • medium sauce pan
  • spatula
  • whisk
  • condiment dispenser or piping bag
  • large frying pan
  • sharp knife
  • large baking sheet
  • parchment paper
  • wooden spoon
  • microplane
  • citrus juicer
  • grater
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Dice tuna, peel and grate ginger, peel and mince garlic, juice and zest lemon, chop cilantro, slice green onion, toast seeds, measure and separate all ingredients.
Cooking + Assembly
  1. Prepare crispy rice first by cooking the sushi rice in accordance with the directions (usually a 3-to-1 ratio of rice to water cooked until tender). Allow the rice to cool, add it to a medium mixing bowl, and combine with vinegar, sugar, and salt. Mix well with a wooden spoon.
  2. Form rice into small disks about 2-3 inches in diameter. Place the disks on a greased, parchment-lined baking sheet and refrigerate for 30 minutes.
  3. Combine avocado, lemon juice/zest, salt, and whipping cream in a blender. Blend on high until fully smooth, scraping down the sides half way through. Add to a condiment dispenser and refrigerate until needed.
  4. Heat butter and olive oil in a large frying pan over medium-high heat. Once the butter has melted and the oil has reached sufficient temperature, add the rice disks and fry until crispy, about 2-3 minutes per side. Remove and place on paper towel to absorb any excess grease.
  5. Add diced tuna to a non-metallic mixing bowl. Combine all remaining ingredients in a separate bowl and whisk to combine. About 20 minutes prior to serving, add marinade to the tuna and mix to combine. Refrigerate until needed.
  6. Place a small scoop of the fresh tuna tartare on each piece of crispy rice and top with a small amount of avocado cream. Drizzle with honey. Serve immediately for the freshest results.

Notes

  • You can certainly substitute another type and/or preparation of fish for this dish. For example, smoked salmon would be another excellent pairing for this combo.
  • To maximize the freshness of the tartare it's recommended to serve the dish no more than 20 minutes after preparing it.
  • The avocado cream can also be smoked using a hand-held smoker (e.g. Smoking Gun) for a different layer of flavour.