Follow these steps for perfect results
Ahi Tuna Steaks
Fresh Sushi Grade, diced
Avocados
Fresh ripe, diced
Red Cabbage
Shredded
Green Onion
Chopped
Sesame Chili Powder
Teriyaki Sauce
Soy Sauce
Sesame Oil
Ginger
Fresh
Ginger Powder
Seasoned Rice Wine Vinegar
Wasabi Paste
Teriyaki Sauce
Soy Sauce
Sesame Oil
Ginger
Fresh
Ginger Powder
Seasoned Rice Wine Vinegar
Wasabi Paste
to taste
Sesame Chili Powder
to garnish
Green Onion
chopped, to garnish
Marinate Ahi Tuna for at least one hour.
Slice Ahi Tuna steak into small chunks.
Place Ahi Tuna chunks evenly in a small cup.
Slice Avocado into small chunks.
Place an even layer of Avocado in the cup on top of the Ahi Tuna at equal thickness.
Mix shredded Cabbage with Wasabi Cream until evenly coated.
Place the Cabbage mixture on top of the avocado in an even layer slightly thicker than the Avocado layer.
Press down firmly in the cup to mold the Tartare.
Flip cup over and tap on top so molded Tartare comes out in one piece.
Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare.
Serve with Plum Wine.
Expert advice for the best results
Make sure to use sushi-grade tuna for safety.
Adjust the amount of wasabi to your preferred spice level.
Chill the tartare for at least 30 minutes before serving for optimal flavor.
Everything you need to know before you start
10 minutes
Can be prepared a few hours in advance.
Molded into a cylinder shape, garnished with sesame chili powder and green onion.
Serve with plum wine.
Serve with crispy wonton chips.
Serve on a bed of mixed greens.
Sweet and fruity, complements the tuna
Light and refreshing
Discover the story behind this recipe
Popular in Japanese cuisine and served in high-end restaurants.
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