Tuna tartare
Serves 4 as a starter or lunch
Easy
Prep:
No cook
Serve this vibrant tuna dish as a starter or light lunch. As you aren’t cooking the fish, you’ll need to use the highest quality (sashimi-grade) tuna
Skip to ingredients
Units:
- 400g sashimi-grade yellow fin tuna block or steak
- thumb-sized piece of gingerfinely grated
- 2 garlic clovescrushed
- 1 red chillideseeded and finely chopped
- small handful of corianderleaves picked and roughly chopped, stalks finely chopped
- 1 limejuiced, plus extra wedges to serve
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- toasted breador ciabatta slices, to serve
Nutrition: Per serving
- kcal194
- fat8g
- saturates0.98g
- carbs7g
- sugars6g
- fibre0.4g
- protein25g
- salt1.65g
Method
step 1
Cut the tuna into 1cm chunks, then put in the fridge to keep chilled while you make the sauce.
step 2
Combine the ginger, garlic, chilli, most of the coriander leaves and all the stalks, the lime juice, soy sauce, honey, sesame oil and sesame seeds in a large bowl. If you like, add extra lime juice to taste. Tip in the tuna chunks and mix well to coat.
step 3
Spoon the tuna mixture into shallow bowls or press into a mound using a cooking ring for a neat shape. Sprinkle over the remaining coriander leaves, then serve with bread or ciabatta toasts on the side.
