For a great tartare, you have to balance the right amount of ingredients to end up with a fresh, crunchy, spicy, and creamy texture all in one bite. Here I combined the fresh tuna with spring onions, salty and spicy chili garlic paste, and soy sauce. For the crunchy effect, I used snow peas, yellow pepper, and
I’m sure you know the Italian dish “Vitello Tonnato”. It’s veal with a sauce of tuna and capers, one of my favorite dishes. Since I like the taste of the creamy tuna and the saltiness of the capers, I tried a crème to go with the nutty crackers as an appetizer to accompany a nice glass of Champagne.
This is great as an appetizer or together with sushi. The tuna is cut into thin stripes, similar to pasta itself, which blends together very nicely. The sesame and chili garlic flavors combined with textures of raw fish and soba noodles make this a delightful taste experience. You can also combine tuna and salmon together for the dish.