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 :
PREPARATION OF THE SPICY CRUNCHY TUNA & SALMON TARTARE :
Combine sesame oil, rice wine, lime juice, Tamari sauce and sriracha in a medium bowl.
Poor over tuna or salmon and mix.
Add 2/3 of the chives and gently combine. Refrigerate until ready to serve.
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.
4 servings
1
- Amount per serving
- Calories197.6
- % Daily Value *
- Total Fat 10.3g14%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 3.1g12%
- Protein 18.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
Directions
Combine sesame oil, rice wine, lime juice, Tamari sauce and sriracha in a medium bowl.
Poor over tuna or salmon and mix.
Add 2/3 of the chives and gently combine. Refrigerate until ready to serve.
Add sesame seeds just before serving and top with chives left.