This recipe for a spicy sushi tuna tartare is tasty, spicy, and light on the stomach. The flavors blend perfectly. Ideal for a summer dinner. Finish with the Spicy Sushi Seaweed Chips for the ultimate crunch.
By Pascal van der Haas from @passie.volleven
Pascal van der Haas@passie.volleven Read More
Finish this tuna tartare with the Spicy Sushi Seaweed Chips for a nice crunch and you are good to go!
Radish (make 2 hours ahead)
Wash the radish and cut it into cubes. Bring the water and vinegar to a boil. Add all spices. Pour the brine over the radish and allow it to cool completely to room temperature. Store in the refrigerator.
Cut the tuna into 1cm cubes. Mix the tuna with soy sauce, sriracha, and mirin. Finely chop the chives and add to the tuna.
Cut the cucumber into cubes and add 3 tbsp pickled radish.
Place a garnish ring on the plate and fill it halfway with the cucumber-radish mixture. Then fill to the top with tuna.
Cut the avocado into thin slices. Cover the tartare with avocado slices and wakame. Garnish with sriracha, soy sauce, and spicy sushi tortilla chips. Enjoy!?
You need the following product to prepare this dish:
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