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Spicy tuna tartare salad recipe

Neil Perry
Neil Perry

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Spicy tuna tartare salad.
Spicy tuna tartare salad.William Meppem

This fresh and flavoursome dish works well as part of a dinner spread or on its own.

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Ingredients

  • 400g sashimi-quality tuna, diced into 5mm cubes

  • 1 small cucumber peeled, cut in half, de-seeded and cut into fine dice

  • 3 spring onions, sliced into rounds

  • 2 shallots, chopped 2 tbsp fresh coriander, finely chopped

  • pinch sea salt

  • 2 baby gem lettuces, leaves separated, washed and dried

  • 2 tsp toasted sesame seeds

  • 2 tsp black sesame seeds

For the dressing

  • 2 tbsp gochujang​

  • 80ml rice vinegar

  • 50ml extra virgin olive oil

  • 2 tbsp toasted sesame oil

  • 1 tbsp caster sugar

  • 1 tbsp soy sauce freshly ground black pepper

  • Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce. 

Method

  1. 1. Whisk dressing ingredients together in a bowl until the sugar has completely dissolved.

    2. In a medium bowl, gently toss tuna, cucumber, spring onions, shallots, coriander and season with salt to taste.

    3. Place lettuce on 4 plates and divide the tuna mix among them, making a mound on each bed of lettuce. (Alternatively, allow everyone to make their own parcels, san choi bao style.) Sprinkle with the sesame seeds.

    Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/spicy-tuna-tartare-salad-recipe-20170213-gubd4k.html