Yellowfin Tuna Tartare

Yellowfin Tuna Tartare

Ready in 45 minutes

Spiced up with chile and ginger this is a great introduction to Sashimi.

"We found this a tad bland and the sesame seeds wouldn't stick to the wontons :-( Next time I will add more chili and I think I'll brush the wonton with oil rather than spraying. Thanks for the recipe and the great photo which looked just like the dish!"

- susanjm

Top-ranked recipe named "Yellowfin Tuna Tartare"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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1 cup cilantro; minced
3/4 cup green onions; fine sliced
1/2 cup red onion; minced
1/2 cup fresh ginger; peeled, minced
1/4 teaspoon chili oil
1 tablespoon Sesame oil
1 teaspoon Soy sauce
2/3 pound sushi grade yellowfin tuna; diced
24 wonton wrappers
1 Tablespoon Sesame seeds
1 cup radish sprouts
2 tablespoons tobiko caviar; optional
1/4 cup Carrot; finely diced

Original recipe makes 24

Servings  

Preparation

Toss the cilantro through soy sauce together.

Fold in the tuna. Chill.

Cut the wrapper in half on the diagonal. Spread on a baking sheet. Spray lightly with pan spray. Sprinkle with sesame seeds. Bake at 350 degrees until crisp and golden. Cool.

To serve put a small mounds of tuna on triangles. Top with a few sprouts and a sprinkle of tobiko or carrot for color.

Notes

Recipe by: Chef Terry Conlan,

Lake Austin Spa & Resort

1705 S. Quinlan Park Road

Austin, TX 78732

www.lakeaustin.com

Credits

Added on Award Medal
Calories Per Serving: 55 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We found this a tad bland and the sesame seeds wouldn't stick to the wontons :-( Next time I will add more chili and I think I'll brush the wonton with oil rather than spraying. Thanks for the recipe and the great photo which looked just like the dish!
susanjm 7 years ago
Absolutley Wonderful!!!!
princessfiona 8 years ago
Recipe by: Chef Terry Conlan, Lake Austin Spa & Resort 1705 S. Quinlan Park Road Austin, TX 78732 www.lakeaustin.com [I posted this recipe.]
promfh 8 years ago
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