Tuna Tartare with Pineapple, Radish and Sour Cream
Servings
2
servingsPrep time
20
minutesCooking time
10
minutesTotal time
1
hour10
minutesWhen it’s hot and you don’t feel like cooking much, tartare is a great option! I wanted to make a tuna tartare that’s a bit different from the usual (often Asian-inspired). I also recommend making rice paper chips to serve.
Ingredients
- Tartare
350g-400g fresh tuna
¾ cup pineapple, diced
½ cup radishes, diced
1-2 shallots, chopped
¼ cup sour cream (14%)
Juice of ½ lemon
2 tbsp dill, chopped
1 tbsp chives, chopped
1-2 tsp green hot sauce (like salsa verde)
½ tsp salt
- Rice Chips
4 rice papers
Vegetable oil for frying
Instructions
- Prepare the Rice Chips: In a large, deep skillet, add enough oil to be about ½ inch deep.
- Cut each rice paper into 4 pieces with scissors. When the oil is hot, fry the rice papers (2-3 at a time) for 10-15 seconds until they become crispy. Set aside on a plate.
- Prepare the Tartare: Cut the fresh tuna into small cubes, about ¼ inch. Then add the diced pineapple, diced radishes, chopped shallots, sour cream, lemon juice, chopped dill, chopped chives, hot sauce, and salt.
- Mix well. Adjust seasoning if needed.
- Use round molds to shape your tartares. Serve with the rice chips.
Notes
- If you want to prepare this recipe in advance, I recommend adding the sour cream, lemon juice, hot sauce, and salt just before serving.
