Raw fish doesn’t get much easier than this simple Japanese-inspired tuna tartare. Yuzu is a citrus fruit that originated in East Asia and is most commonly used in Japanese cooking. Its flavor is a cross between a bitter orange and lemon and it has a floral scent. Lemon juice is a fine alternative here. Shiso, a bitter herb also originating in Asia, is part of the mint family. You can substitute mint or basil here or leave it out altogether, but be sure to season well with salt to bring out all the lovely flavors.
Ingredients
- ½ pound albacore tuna
- 1 tablespoon thinly sliced scallion, plus more for garnish
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced serrano chile
- 1 teaspoon wasabi paste
- ¼ teaspoon toasted sesame oil
- 1 teaspoon yuzu or lemon juice (optional)
- 2 tablespoons neutral oil
- Salt to taste
- 1 tablespoon thinly sliced shiso leaves (optional)
- 1 tablespoon toasted sesame seeds
- Sweet potato, taro, beet, or thick-cut potato chips for serving
Directions
- Slice the tuna into ¼-inch thick pieces, then cut into ¼-inch strips. Cut the strips into a ¼-inch dice and transfer to a bowl. Gently stir in the scallion, ginger, chile, wasabi paste, sesame oil, and yuzu (if using). Stir in the neutral oil and season with salt.
- Mound the tuna in the center of a plate and garnish with the remaining scallions, shiso, and sesame seeds. Serve with chips alongside.
Pro Tips
Pair it Up
Slightly lighter-bodied Pinot Noirs from Australia, New Zealand or South America all showcase a great freshness without too much oak to muddy the flavors.
Know Your Cook
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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