Tuna Tartare


I love this recipe… My friends Anthony and Stephanie were here from Paris. Their daughter, no my god-daughter, loves Tuna Tartare and I have never made it before. So I went on the hunt to find something that she would love and I think I found it. This recipe comes from William Sonoma site. See original recipe.


  • 2 tsp. Sesame seeds

  • 1 lb. sushi-grade tuna fillet

  • 3/4 tsp. Peeled and minced fresh ginger

  • 1 1/2 Tbs. Soy sauce, preferably reduced sodium

  • 2 1/4 tsp. Fresh lime juice

  • 1 jalapeño chile, finely minced

  • 1 1/2 Tbs. Asian sesame oil

  • 8 pieces fresh chives, each about 1 1/2 inches long


In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2 to 5 minutes. Pour onto a small plate to cool.

Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeño and sesame oil and stir gently to combine.

To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing evenly. Top with the chives and serve. Serves 4.

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