Korean Tuna Tartare – Terrific to serve as a starter for a dinner party!
Today I’m bringing this recipe for Korean tuna tartare to the blog!
The other day the chef and I went to the shops and they had an extraordinarily good price on fresh tuna! And whilst I’m not the biggest fan of tinned tuna, I love fresh tuna! But I don’t eat it that often though. But when it’s on sale for a great price, as well as being MSC certified, we felt compelled to buy some. We bought about a kilo of it to enjoy, and I think we actually got the last piece left… I’m sure that there were some people in the shop that were bummed out about that!
This is one recipe that is easy to make and the few small details such as the charred spring onion and the pear does not only bring all the flavours together in this dish, they also make this korean tuna tartare more aesthetically pleasing too!
The key ingredient in this recipe is the marinade, which is what makes this dish magical. Simply, it’s Japanese soy sauce, sesame oil, lemon juice, finely chopped ginger, garlic and spring onions, all mixed together and poured over the finely diced fresh tuna. Leave to marinade for a good 10-15 minutes, so the tuna can soak up some of the flavoursome juices.
And whilst the tuna is marinating, you can char the spring onions. Slice of most of the green part of the spring onions for garnish (leaving about 10 cm/2.5 “) then cut the whites left it in half lengthways. Heat a pan until really warm, and dry roast the cut side in the pan until charred. Press it down while charring to get an even charred surface.
And let’s not forget one of the most important parts of the meal – the pear! The sweetness from the pear pairs really well with the flavours from the tuna tartare. If you can find bosc pear, go for that as it’s the best, but a hard conference pear or anjou pear will work if you can’t get your hands on a bosc pear.
This Korean tuna tartare is great as a starter, but can also be enjoyed as a main. The pictures are how the chef and I would serve them as a starter. You could even serve them as canapées, by slicing the pears from the bottom getting circles of pear instead of from the side like on the pictures and only serve about a tablespoon of tuna on each slice!
Korean Tuna Tartare
Sesame Soy Mariande
- 1 garlic clove, finely chopped
- 2 tsp japanese soy sauce
- 2 tsp honey
- 2 tsp sesame oil
- 2 tbsp finely chopped spring onions (scallions)
- 1 tsp ginger, finely chopped
- 2 tbsp lemon juice
- 200 g fresh tuna, diced
- 2 spring onions (scallions), green parts chopped of and sliced in half
- 1 pear, sliced
- Sesame seeds (black and white)
- finely sliced spring onions (green parts)
- Combine all your ingredients to the marinade in a bowl and whisk until combined
- Pour the marinade over the diced tuna and set a side.
- Fill a large bowl with cold water and squeeze whats left from your lemon into the water. Slice your pear lengthways on a mandolin or with a sharp knife bout 5mm thick and place into the water to use when you are ready.
- Heat a dry pan until smoking hot. Place the spring onions in the pan, with cut side down and gently press it down with a heatproof spatula. Cook for a minute, or until charred. and remove from the pan.
- You can arrange this how you would like but if you would like to do it like we did in the picture place a slice of the pear on your plate and place a small ring on the pear then lift your tuna mix with a slotted spoon letting any excess marinade run away and place into the ring, if you do not have a ring then you can pile it up nicely. cut another slice of pear lengthways and stick it into the mix, garnish with black and white sesame seeds, the charred spring onion and finely sliced spring onions and serve!
- Dairy free & nut free.
- Gluten free? Use GF soy sauce
- Placing the pear in the cold water with lemon will prevent it from oxidising and going brown.