Tuna Tartare Chips and Dip Platter
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Recipe Intro From christinefiorentino_
Do you feel intimidated by the idea of making tuna tartare at home? This recipe promises to wash your fears away and replace them with a fresh, flavorful, and easy-to-prepare tuna tartare platter!
No fancy molds or intricate garnishes here - just a one-bowl style recipe that you can prepare earlier in the day and serve up at your next party just like you would any other chips and dip. A big bowl of chips provide the perfect vehicle for scooping up bite size portions of beautiful, plump sushi-grade tuna combined with an umami packed sauce and a side of spicy mayo for just a bit of kick.
Plan ahead by ordering some of my fave ingredients in this dish - soy sauce, sriracha, ginger, and sea salt - right here in the Feedfeed Shop!
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Recipe Card
ingredients
- 1 10 ounce bag multigrain tortilla chips or rice crackers
Soy Ginger Sauce
ingredients
- 3 cloves garlic, minced
- 1 tablespoon ground ginger
- 3 scallions, finely chopped
- 1/4 cup soy sauce, (can sub coconut aminos)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
Tuna Tartare
ingredients
- 1 pound sushi-grade tuna, cut into 1/2-inch cubes
- 4 scallions, finely chopped
- 3 tablespoons toasted sesame seeds
- 1 large avocado, sliced into 1/2-inch cubes
- 3/4 cup peeled and diced cucumber
- 1/4 cup chopped fresh cilantro, plus more for garnish
- juice of 1 lime
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
Method
Step 1
Whisk mayonnaise, sriracha, and sesame oil in a bowl to combine. Place aside in a ramekin or small serving bowl.
Step 2
Whisk garlic, ginger, scallions, soy sauce, sesame oil, rice vinegar, and honey in a bowl to combine. Place aside.
Step 3
Combine tuna, scallions, toasted sesame seeds, avocado, cucumber, cilantro, and lime juice in a large bowl. Add the sauce and gently stir to combine. Transfer to a serving bowl. Garnish with cilantro. Serve on a platter with chips and/or crackers and spicy mayo. If you’re making this ahead of time, cover and refrigerate tuna tartare and spicy mayo until ready to serve.