Tuna tartare with marigolds and ginger

Tuna tartare with marigolds and ginger

Prep 15 mins

-

Serves 4 as a shared starter

Difficulty 2

Tuna is the hero here, which can be served as finger food or a fresh appetiser when picked up using the squares of daikon. You could also use squares of roasted nori. The kewpie mayonnaise adds a lovely richness to the dish, as does the avocado. This tartare can also be served as a light meal with steamed jasmine rice.

2 tbsp light soy sauce

2 tsp sesame oil

1 tsp rice vinegar

2 cm piece ginger, finely grated on a mandolin

2 tsp sesame seeds

400g sashimi quality tuna

Marigold petals, to serve

Daikon, shaved on a mandolin, to serve

Kewpie mayonnaise, to serve

Sheets of nori (optional), to serve

1. Combine soy, sesame, rice vinegar, ginger and sesame seeds in a bowl and season to taste, adjusting as necessary.


2. Just before serving, place tuna in a bowl. Add dressing and toss to combine. Dot some kewpie mayonnaise onto a plate and place the tuna on top. Scatter over marigolds and serve with daikon to the side, with nori squares and avocado if desired to make handrolls.

INGREDIENTS

METHOD

Recipe by Lisa Featherby and image by Eatable.

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