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
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- Preparation time: 30 minutes
- Servings: 6 to 8
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.
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