Tuna Tartare with Togarashi Dressing Recipe (Easy & Fresh)
Fresh tuna tartare with togarashi dressing, avocado, and cucumber. A light, zesty recipe that’s perfect for a starter or elegant main.
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Ingredients
For the tartare
- 300 grams excellent quality tuna cut into thick cubes
- ½ an avocado diced
- ½ Mediterranean cucumber or 10 cm English cucumber, skin on, small dice
- Black and white toasted sesame seeds for garnish
- A few slices of radish optional
- Lime wedges to serve
For the togarashi dressing
- 1 tsp finely grated ginger
- 1 clove garlic minced
- ½ – 1 red chilli deseeded and finely chopped (adjust to heat preference)
- 2 tsp 10 ml sesame oil
- 1 Tbsp 15 ml peanut oil
- 1 tsp honey
- 2 – 3 tsp soy sauce
- ¼ – ½ tsp chilli powder or togarashi spice blend to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the ginger, garlic, chilli, sesame oil, peanut oil, honey, soy sauce, and togarashi spice.
- Marinate the tuna: Cut the tuna into medium dice (you want the cubes to hold their shape). Toss the tuna through the dressing until well coated. Set aside briefly while you prepare the vegetables.
- Prepare the vegetables: Dice the avocado and cucumber, and slice the radish if using.
- Assemble: To serve, spoon avocado into the base of small bowls, followed by cucumber. Top with the marinated tuna and drizzle over a little extra dressing.
- Garnish: Finish with toasted sesame seeds, radish slices, and a wedge of li
Notes
Storage Instructions
Tuna tartare is best served immediately once assembled. If you need to prep ahead:- Tuna: Keep the diced tuna covered in the fridge (not dressed) for up to 4 hours.
- Dressing: Make the dressing and store it in a sealed jar in the fridge for up to 3 days.
- Assemble just before serving to ensure the tuna remains fresh and the avocado doesn’t brown.
Servings: 2