Tuna Tartare from The Slanted Door

I recently learned the differences between ceviche, poke, and tartare. Ceviche uses an acid juice, like from limes or lemons, and is Latin American. Poke is Hawaiian and has simple seasonings with soy sauce or sesame oil. Tartare has evolved over time from being just beef, an egg yolk, and Tartar sauce. It can also be fish and has unexpected flavors, like shallots and cucumbers in this recipe.

This recipe is very refreshing and pleasant to eat. It is perfect for a hot summer night and is great for seafood lovers. The little bit of spice from the Sriracha is crisp and delightful, too.

I will caveat that the sushi grade tuna was difficult to find (I ended up finding some at a seafood market by the beach) but I wish you all better luck in your search!

Cookbook – The Slanted Door

Ingredients –

12 oz sushi grade tuna
1/2 english cucumber
1/2 shallot
1 tbsp sesame oil
1 tbsp soy sauce
2 tsp Sriracha sauce
1 tsp olive oil
1 tbsp cilantro leaves
Sesame rice crackers or shrimp chips

Tools –

Mixing bowl

Step 1 – Dice Everything

Dice the cucumber and shallot.

Dice the tuna as well. I chose to slice the pieces for the tuna larger than the cucumber and shallots.

Mix the sesame oil, soy sauce, Sriracha, and olive oil in a bowl.

Step 2 – Mix Everything Together

Combine the tuna, sauce, cucumber, and shallots in a bowl and gently mix. Garnish with chopped cilantro.

Serve with the rice crackers.

Ratings are below! Let me know what you think in the comments.

Difficulty of ingredients to find – 5/5 stars – No grocery store near me had sushi grade tuna, I happily found some at a seafood market during a weekend trip to the beach
Perceived difficulty going into the recipe – 1/5 stars – Lots of chopping, no cooking
Difficulty after recipe – 1/5 stars – Easy recipe
Time taken – 1/5 stars – Not too long to complete
Taste – 4/5 stars – Refreshing and popular with friends
Make again? 4/5 stars – This was satisfying and delicious! I will be getting more tuna next time I am near the ocean