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Nobu Tuna Tartare

Nobu Tuna Tartare: Fresh Elegance for Your Next Dinner Party

Discover the delightful Nobu Tuna Tartare, an elegant no-cook appetizer bursting with fresh flavors and perfect for any gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Mixture
  • 8 oz Sushi-Grade Tuna Use the freshest quality available
  • 1 tbsp Grated Ginger Or minced ginger for a stronger kick
  • 1 tbsp Lime Juice Can swap with lemon juice if preferred
  • 1 tbsp Tamari or Soy Sauce Opt for tamari to keep it gluten-free
  • 1 tbsp Sesame Oil Avocado oil can be a delightful alternative
  • 1 tbsp Honey Use agave syrup for a vegan approach
  • 1 tsp Chili Flakes Increase for more spice or replace with sriracha
For Garnishing
  • 2 tbsp Scallions (Green Onions) Use chives if preferred
  • 1 tbsp White Sesame Seeds Consider black sesame seeds for visual contrast

Equipment

  • Mixing Bowl
  • Knife
  • Ring mold
  • Slicing board

Method
 

Preparation Steps
  1. Wash your hands and set up a clean work surface.
  2. Slice the sushi-grade tuna into small, even cubes, about half an inch in size.
  3. In a mixing bowl, whisk together grated ginger, lime juice, tamari or soy sauce, sesame oil, honey, and chili flakes until well combined.
  4. Gently fold the cubed tuna into the dressing, ensuring each piece is well coated. Let it marinate for about 10 minutes at room temperature.
  5. Using a ring mold or a spoon, carefully shape the marinated tuna mixture onto a chilled plate.
  6. Top the tartare with sliced scallions and a sprinkle of white sesame seeds, then serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 25gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 3gVitamin C: 5mgCalcium: 10mgIron: 2mg

Notes

For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 1 hour. This dish is best served cold and should not be frozen.

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