This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!
Ingredients
- 0.5 pounds sashimi-grade ahi tuna , cut into 1-inch cubes
- 2 tablespoons peanut oil
- 1 tablespoon nori fumi furikake , seaweed and sesame rice seasoning
- 0.25 teaspoons wasabi powder
Instructions
-
1
Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
-
2
Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
-
3
Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easter White Borscht
This white borscht recipe was my first attempt at recreating an old Polish dish I remember from my childhood. Everyone does it differently. Garnish with fresh dill sprigs.
Creamy One-Pan Lemon Garlic Chicken and Asparagus
This creamy one-pan lemon garlic chicken and asparagus comes together quickly enough for a weeknight, but it is special enough for guests. The creamy sauce makes it perfect to serve with fettuccine or rice; a tossed salad and some great bread are nice additions.
Rainbows
This recipe is for a 4-colored cookie dough that is shaped into a log and sliced to form rainbows.