Spicy Tuna Tartare

Name: Spicy Tuna Tartare
Cuisine: Korean
Ingredients: 225 g (8 oz) sashimi-quality tuna, diced into 5 mm (¼ in) cubes; 55 g (2 oz) finely diced seedless cucumber; 2 tbsp thinly sliced spring onions or fresh chives; 2 tbsp thinly sliced spring onions or fresh chives; 2 tbsp finely chopped shallots; 2 tbsp Spicy Korean Mustard Vinaigrette; 4 tsp toasted sesame oil; 2 tsp roasted sesame seeds, plus extra to serve; 2 tsp black sesame seeds, plus extra to serve; 2 perilla leaves (ggaennip), also known as sesame leaves, chopped, plus 1 leaf, julienned, to serve; 2 perilla leaves (ggaennip), also known as sesame leaves, chopped, plus 1 leaf, julienned, to serve; 2 perilla leaves (ggaennip), also known as sesame leaves, chopped, plus 1 leaf, julienned, to serve; Pinch of sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This isn’t the spicy tuna you find in most sushi joints. Instead of using the ubiquitous Sriracha-mayo combo, I season the tartare with my Spicy Korean Mustard Vinaigrette. The result is lighter and more vibrant and clean tasting. It also goes very well with Lotus Root Chips; you can either spoon a little on the delicate chips or serve the chips on the side. As always, when consuming raw fish, make sure it’s fresh and of

Ingredients

Asia
Korea
Fish course
Starter
Pescatarian
Gluten-free

Ingredients

Method