Forget about waiting to visit a fancy restaurant for a seafood feast, because we have an incredible 15 minute tuna tartare recipe for you. This is the sort of dish that high-end joints will charge a fortune for, but which you can actually make in your own kitchen for a fraction of the cost.
This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of all cooking abilities!
The key – as with any tartare – is having the very freshest of ingredients. You should visit the very best fishmonger, deli or supermarket that you can and try pay a little extra for the tuna. The quality will shine through in the end result.
15 Minute Tuna Tartare: Ingredients
- Fresh tuna
- Green onions (spring onions)
- Red chillies
- Soy sauce
- Tortilla wraps
Slice the tuna into long slices.
Then, cube the tuna into small pieces. Place it into a bowl as you prepare the rest of the ingredients.
Remove the seeds from the chillies and dice them up into the smallest size pieces you can.
Chop up the coriander and add it to the tuna along, with the chillies.
Add the lime juice. This will act as a flavouring and help “cook” the raw tuna with its acidity!
Slice up the green onions.
Add the green onions, along with salt and pepper, to the bowl.
Finish the mix with a spoonful of soy sauce. Be careful with the amount and do it to taste, as it can overpower the whole dish easily.
Combine everything with a spoon and adjust the seasoning with more lime, chillies, salt or pepper as desired to match your taste.
Cut the tortillas into little triangles and fry them off for 20 seconds in a griddle pan. You could eat the tartare without anything else, but they add a nice contrast in texture.
Top each of the little tortilla triangles with the tuna mix…
You now know how to make the ultimate 15-minute tuna tartare.
Get ready to be making it on a regular basis once you taste just how good it is!
If you likes this recipe check out our Big 7 Food Instagram account for more of the same.