Tuna Tartare Lettuce Bites

These fresh, tasty bites are easy to prepare and are all I want to eat at this time of year! We opted for lettuce leaves instead of croutons for a lighter bite! You absolutely must try this recipe!

Enjoy! xx

Margaux

Servings: 6 to 8
Preparation time: 30 minutes

See the recipe

Ingredients

Creamy Pickled Ginger Sauce

1/2 cup (125 ml) Belsoy soy cream
1 tablespoons (15 ml) finely chopped pickled ginger
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 ml) sriracha
1/2 teaspoon (2.5 ml) salt

Ponzu Sauce

1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) maple syrup
Zest of 1/2 lime, well washed
1 tablespoon (15 ml) lime juice
1 teaspoon (5 ml) toasted sesame oil

Tuna Tartare

Approx. 1 lb (500 g) sushi-grade tuna steak, finely diced
2 Gen V Lebanese cucumbers, brunoise
1/3 cup (55 g) pomegranate seeds + 1/4 cup (45 g) to serve
1 tablespoon (15 ml) toasted sesame seeds + 2 tablespoons (30 ml) to serve
2 green onions, finely chopped
1/4 cup (10 g) finely chopped fresh mint
Boston Gen V lettuce leaves, to serve

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Preparation

Creamy pickled ginger sauce

In a small bowl, combine all cream sauce ingredients. Reserve.

Ponzu sauce

In a small bowl, combine all ponzu sauce ingredients. Reserve.

Tuna tartare

In a bowl, combine all tartar ingredients. Add ponzu sauce at the last minute, and mix gently.
Place the mixture in a presentation bowl and serve on a platter with the creamy pickled ginger sauce, lettuce leaves, pomegranate seeds and toasted sesame seeds.

Note

The tuna mixture tends to release a little liquid once mixed with the ponzu sauce, so I recommend draining it slightly before topping the lettuce leaves.