Yes- I know that I am like 8 years behind the trend with this! Lol! BUT this is another one of those revival recipes, re configured and re photographed (here is the original)! Plus, I still totally eat this, old trend or not. And my family still eats this and loves it and I have never taken this to a party where anyone has complained….. So……

Asian Tuna Tartar

This was at one time a very requested recipe from several friends and my sister-in-laws. Well, I am lying- my mom’s version was. But my mom wasn’t writing anything down- so I had to be logical and go and make a recipe so everyone could have it when they wanted it!

Asian Tuna Tartar

And now, this, or versions of this have become a staple appetizer at family events. It is a nice bonus that it is really healthy and can be enjoyed even with the food allergies (well except for Pia, but she wasn’t going to eat a bowl of raw tuna and chilis anyways, so I am not going to worry about it! Plus, we have always served it with rice crackers (gluten free!!) and now I often add cucumber slices which are another delicious and fresh way to shovel all of that goodness into my mouth!

So, it is an obvious appetizer, but I also suspect that this would be amazing heaped over rice and crisp vegetables a la Spicy Salmon Sushi Bowls…. What do you think?

Asian Tuna Tartar

 

Recipe: Asian Tuna Tartar

Ingredients

  • 1 inch long piece of ginger, peeled and minced
  • 1 clove garlic, minced
  • 2 tabelspoons sesame oil
  • 2 tabelspoons rice wine vinegar
  • 2 tabelspoons soy sauce
  • 8oz Sashimi Grade Tuna, chopped into small pieces (1/4” cubes)
  • 1 small avocado, chopped into ¼” chunks
  • 1 jalapeno, minced
  • 1 red Fresno chili, minced
  • 
2 green onions, thinly sliced
 (green and white)
  • 1/2 cup fresh cilantro, chopped
  • Rice crackers and fresh cucumber slices to serve

Instructions

  1. In a small bowl, whisk together the ginger, garlic, sesame oil, rice wine vinegar and soy sauce and set aside.
  2. In a medium bowl, gently fold together the tuna, avocado, chills and green onions.
  3. Pour the dressing over the ingredients and gently fold together to coat.
  4. Sprinkle the fresh cilantro in and fold one more time. Transfer to a serving bowl and serve with crackers and cucumber slices.

Preparation time: 10 minute(s)

Number of servings (yield): 6

Print Recipe  
Categorized: Appetizers, Paleo
Tagged: , ,

Yes- I know that I am like 8 years behind the trend with this! Lol! BUT this is another one of those revival recipes, re configured and re photographed (here is the original)! Plus, I still totally eat this, old trend or not. And my family still eats this and loves it and I have never taken this to a party where anyone has complained….. So……

Asian Tuna Tartar

This was at one time a very requested recipe from several friends and my sister-in-laws. Well, I am lying- my mom’s version was. But my mom wasn’t writing anything down- so I had to be logical and go and make a recipe so everyone could have it when they wanted it!

Asian Tuna Tartar

And now, this, or versions of this have become a staple appetizer at family events. It is a nice bonus that it is really healthy and can be enjoyed even with the food allergies (well except for Pia, but she wasn’t going to eat a bowl of raw tuna and chilis anyways, so I am not going to worry about it! Plus, we have always served it with rice crackers (gluten free!!) and now I often add cucumber slices which are another delicious and fresh way to shovel all of that goodness into my mouth!

So, it is an obvious appetizer, but I also suspect that this would be amazing heaped over rice and crisp vegetables a la Spicy Salmon Sushi Bowls…. What do you think?

Asian Tuna Tartar

 

Recipe: Asian Tuna Tartar

Ingredients

  • 1 inch long piece of ginger, peeled and minced
  • 1 clove garlic, minced
  • 2 tabelspoons sesame oil
  • 2 tabelspoons rice wine vinegar
  • 2 tabelspoons soy sauce
  • 8oz Sashimi Grade Tuna, chopped into small pieces (1/4” cubes)
  • 1 small avocado, chopped into ¼” chunks
  • 1 jalapeno, minced
  • 1 red Fresno chili, minced
  • 
2 green onions, thinly sliced
 (green and white)
  • 1/2 cup fresh cilantro, chopped
  • Rice crackers and fresh cucumber slices to serve

Instructions

  1. In a small bowl, whisk together the ginger, garlic, sesame oil, rice wine vinegar and soy sauce and set aside.
  2. In a medium bowl, gently fold together the tuna, avocado, chills and green onions.
  3. Pour the dressing over the ingredients and gently fold together to coat.
  4. Sprinkle the fresh cilantro in and fold one more time. Transfer to a serving bowl and serve with crackers and cucumber slices.

Preparation time: 10 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)