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Fresh Summer Ahi Tuna Tartare

Ahi Tuna Tartare

with Tobiko Aioli, Marinated Maui Onions and Shiso

~ Serves 4 ~


Calling all you tuna lovers! Don't let its' fancy appearance scare you off; it's deceptively one of the easiest dishes to make at home! This light, flavorful dish will soon be a personal favorite... Let's go!


Sushi Grade Ahi Tuna, diced 8 oz

(2 oz per serving)

Tobiko Aioli 3 tsp

Furikake 2 tsp

Scallions, sliced 3 stalks

Hawaiian Red Sea Salt to taste

Taro and Lotus Chips 8 each

Micro Shizo 1 oz.



METHOD:

  • Combine the first 4 ingredients and mix well. Season with the Red Salt and mix.

  • Taste and adjust flavor as desired.

  • Using a mold divide and form into the middle of 5 plates.

  • You can decorate the plate with some of the aioli and furikake as well.

  • Stack the chips and shizo on the tartar and serve at once.



For the Tobiko Aioli:

Mayonnaise 1 C

Chinese Garlic Chili Sauce ½ tsp

Rice Wine Vinegar 1 tsp

Soy 1 ½ tsp

Sesame Oil ½ tsp

Tobiko Orange ½ tsp

Tobiko Green ½ tsp


METHOD:

Combine all ingredients in a bowl and mix well.

Allow to sit over night.



For the Marinated Onions:

Maui Onion, julienned ¼ each

Rice Wine Vinegar ¼ C


METHOD:

Heat Vinegar and pour over onions, and then let cool at room temperature.

Allow to marinate overnight.

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