Michael Graydon + Nikole Herriott
Think of this tuna tartare recipe as the entry point for eating raw fish.
Recipe information
Yield
4 servings
Ingredients
½ cup mayonnaise
1 serrano or Fresno chile or jalapeño, finely grated
12 ounces highest-quality tuna fillets, cut into ½-inch pieces
2 teaspoons toasted sesame oil
2 scallions, thinly sliced
4 teaspoons unseasoned rice vinegar
1 tablespoon soy sauce
4 thin slices country-style bread, toasted
1 tablespoon toasted sesame seeds
1 cup trimmed watercress
Preparation
Step 1
Mix mayonnaise and chile in a medium bowl.
Step 2
Gently fold tuna and oil in a medium bowl to coat tuna with oil (this prevents the tuna from discoloring once the vinegar is added). Add scallions, vinegar, and soy sauce and toss to combine.
Step 3
Spread chile mayonnaise over toast and top with tuna mixture. Scatter sesame seeds and watercress on top.
Nutrition Per Serving
Calories (kcal) 390
Fat (g) 25
Saturated Fat (g) 4.5
Cholesterol (mg) 45
Carbohydrates (g) 14
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 24
Sodium (mg) 570
Recipe notes
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