Tuna Tartare with Lychees
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 -6
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Course
Appetizer
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Cuisine
Asian, South American
Tuna Tartare with Lychees
Description
Tuna Tartare with Lychees pairs the clean taste of raw tuna with the soft, floral sweetness of fresh lychees. The tuna is briefly frozen to firm and then cut into small cubes, mixing with diced lychees, chili for mild heat, finely chopped red onion, and fresh coriander leaves. Olive oil and lime juice bring a citrusy brightness and smooth texture to the dish. The lime juice also slightly "cooks" the tuna if left too long, which is why serving immediately is recommended.
The tartare has a tender and juicy mouthfeel, with bursts of sweetness from the lychees and mild chili heat. It’s ideal as a starter or light meal. Accompanying toasted sourdough baguette slices add a crunchy contrast, and extra lime wedges allow additional acidity to be added if desired.
Use only sashimi-grade fish to ensure freshness and safety when eating raw fish. Fresh lychees greatly enhance the flavor compared to canned, and the finely diced ingredients are gently tossed by hand to maintain their shape and texture. It is best to prepare and serve this tartare promptly to preserve its fresh qualities.
Ingredients
- 200 g/7oz tuna or any other sashimi grade fish) (Note 1, sashimi grade
- 7 lychees , fresh (Note 2)
- 1 1/2 tbsp red chili not a spicy one), very finely diced (Note 3, large
- 1/4 cup red onion , very finely diced
- 1 1/2 tbsp Coriander leaves finely chopped, aka cilantro leaves
- 3 tbsp extra virgin olive oil , plus extra
- 3 tbsp lime juice , plus extra
- 1/2 avocado diced (~ 1/2 cup, small
- salt
- black pepper
To serve
- sourdough baguette toasted, sliced
- Coriander leaves extra aka cilantro leaves
- lime wedges
Instructions
- Freeze tuna for 20 minutes - just to firm. Slice into 3mm / 1/8" strips, then cut those strips into 3mm / 1/8" cubes. Place in a bowl.
- Peel the lychees, then finely dice the flesh and add into the bowl (Note 4). Scrape the juices that pool on the cutting board into the bowl too - don't waste a drop!
- Add the chili, onion and coriander, olive oil and lime juice into the bowl. Season with a generous pinch of salt and a good grind of pepper.
- Use your fingers to toss together gently. Taste and adjust olive oil, lime and salt to taste.
- Pile on a platter, top with avocado and garnish with coriander/cilantro leaves. Drizzle with more olive oil. Serve immediately (Note 5), with toasted bread and extra lime wedges.
Notes
- Use only sashimi-grade fish for safety and best flavor when serving raw tuna.
- Fresh lychees are preferred for their brighter taste; canned lychees can be used in a pinch.
- Serve immediately after preparation to keep the fish tender and prevent the acidity from altering the texture too much.
- Store fresh lychees wrapped in plastic; they last 5 to 7 days refrigerated.
User Reviews
Overall Rating
5
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