Tuna tartare with wasabi, cucumber, and prawn crackers

Tuna tartare with wasabi, cucumber, and prawn crackers

Based on 12 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"It's really important to cut the tuna with a very sharp knife for the best outcome."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
tuna steak
½ tsp
wasabi paste
½
cucumber
2
prawn crackers
½ tsp
sushi ginger
½ tsp
Sriracha
¾ tsp
soy sauce
1 tbsp
toasted sesame oil
¼
lime (juice)
½ tsp
black sesame seeds
25 g
yogurt
oil for frying
micro red shiso for garnish
salt
sugar
MetricImperial

Utensils

bowl, citrus press, cooking spoon, cutting board, knife, peeler, small pot, tweezers, cookie cutter, paper towels

How-To Videos

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

Nutrition per serving

Cal280
Fat14 g
Protein24 g
Carb2 g
  • Step 1/3

    Finely chop the sushi ginger. Cut the tuna steak into equally sized small cubes and transfer to a bowl. Add the Sriracha, soy sauce, sesame oil, lime juice, and black sesame seeds to the tuna and stir gently to combine. Set aside.
    • ½ tsp sushi ginger
    • 125 g tuna steak
    • ½ tsp Sriracha
    • ¾ tsp soy sauce
    • 1 tbsp toasted sesame oil
    • ¼ lime
    • ½ tsp black sesame seeds
    • bowl
    • citrus press
    • cooking spoon
    • cutting board
    • knife

    Finely chop the sushi ginger. Cut the tuna steak into equally sized small cubes and transfer to a bowl. Add the Sriracha, soy sauce, sesame oil, lime juice, and black sesame seeds to the tuna and stir gently to combine. Set aside.

  • Step 2/3

    Use the peeler to create long, thin strips of cucumber. You will not use the whole cucumber, so focus on the flesh with skin or directly underneath the skin and avoid the watery, seedy flesh. Put the strips into a bowl. Sprinkle with salt and sugar, then add the wasabi paste and yogurt. Stir to combine.
    • ½ cucumber
    • ½ tsp wasabi paste
    • 25 g yogurt
    • salt
    • sugar
    • peeler
    • bowl

    Use the peeler to create long, thin strips of cucumber. You will not use the whole cucumber, so focus on the flesh with skin or directly underneath the skin and avoid the watery, seedy flesh. Put the strips into a bowl. Sprinkle with salt and sugar, then add the wasabi paste and yogurt. Stir to combine.

  • Step 3/3

    Heat oil in a small pot and fry the prawn crackers until they bloom, approx. 30 seconds. then drain on paper towels. Place a large, round cookie cutter onto a serving plate and spoon the tuna mixture into it to create a solid base. Top the tartare with a small mound of the cucumber strips, then carefully remove the cookie cutter. Nestle a crab chip into the tartare and garnish with micro red shiso. Serve immediately and enjoy!
    • 2 prawn crackers
    • oil for frying
    • micro red shiso for garnish
    • small pot
    • tweezers
    • cookie cutter
    • paper towels

    Heat oil in a small pot and fry the prawn crackers until they bloom, approx. 30 seconds. then drain on paper towels. Place a large, round cookie cutter onto a serving plate and spoon the tuna mixture into it to create a solid base. Top the tartare with a small mound of the cucumber strips, then carefully remove the cookie cutter. Nestle a crab chip into the tartare and garnish with micro red shiso. Serve immediately and enjoy!

  • Enjoy your meal!

    Tuna tartare with wasabi, cucumber, and prawn crackers

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!