Yields4 Servings
Prep Time15 minsTotal Time15 mins

No need to go to a restaurant to enjoy a good tartare. Impress family and friends with this easy-to-make spicy and crunchy tuna and salmon tartare recipe. Your guests will be delighted!

 
If you’re a tartare lover like me, you’ll love this tasty tartare recipe! There’s no cooking required so it’s quick and easy to make. Serve it as a fancy dip with Ideal Protein Dorados chips, or on cucumber slices as I do because I like to keep it low-carb.

 

INGREDIENTS OF THE SPICY CRUNCHY TUNA & SALMON TARTARE :

 8 oz Tuna or/and salmon sushi grade, finely chopped
 2 tsp Olive oil
 1 tsp Rice wine
 2 tsp Fresh lime juice
 1 tsp Low sodium Tamari sauce
 1 tsp Sriracha hot sauce, to taste
 2 tbsp Chives minced
 White and black sesame seeds to taste
 cracked pepper to taste


PREPARATION OF THE SPICY CRUNCHY TUNA & SALMON TARTARE :

 

1

Combine sesame oil, rice wine, lime juice, Tamari sauce and sriracha in a medium bowl.

2

Poor over tuna or salmon and mix.

3

Add 2/3 of the chives and gently combine. Refrigerate until ready to serve.

4

Add sesame seeds just before serving and top with chives left.

 

WHAT IS TUNA & SALMON TARTARE?

Tuna & Salmon tartare is a dish consisting of finely chopped raw tuna & salmon seasoned with whatever flavors profiles you prefer. You can usually find this dish on most menus of high end restaurants as an appetizer.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 197.6
% Daily Value *
Total Fat 10.3g16%
Total Carbohydrate 7.9g3%
Dietary Fiber 3.1g13%
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

HOW TO MAKE TUNA & SALMON TARTARE

The first step is finding the freshest sushi grade tuna & salmon. Go to your trusted fishmarket if you’re not fishing it yourself and ask for sushi grade, or fish that can be eaten raw.

 

WHAT IS SUSHI GRADE FISH?

The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna or salmon, for example, is inspected and then graded by the wholesalers. 

 

PRESERVING FISH

When you cook it, the fish should remain refrigerated or chilled and on ice until prepared and served. It’s best to eat raw fresh the day you make it, but it will keep in the fridge for up to two days.

Ingredients

 8 oz Tuna or/and salmon sushi grade, finely chopped
 2 tsp Olive oil
 1 tsp Rice wine
 2 tsp Fresh lime juice
 1 tsp Low sodium Tamari sauce
 1 tsp Sriracha hot sauce, to taste
 2 tbsp Chives minced
 White and black sesame seeds to taste
 cracked pepper to taste

Directions

1

Combine sesame oil, rice wine, lime juice, Tamari sauce and sriracha in a medium bowl.

2

Poor over tuna or salmon and mix.

3

Add 2/3 of the chives and gently combine. Refrigerate until ready to serve.

4

Add sesame seeds just before serving and top with chives left.

Spicy Crunchy Tuna & Salmon Tartare