Tuna Tartare on Crispy Rice Paper
Translated from Spanish, the language of the reel.
Pescados y mariscos cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Fresh, creamy tuna tartare with avocado, soy sauce, mustard, lemon, and red onion, served on rice paper fried until crisp. Finished with Japanese mayonnaise, sesame seeds, green tea, and scallions.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame, eggs, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 16 g
- 150 g
- 5 g
- 15 g
- 20 g
- 20 g
- 15 g
- 3 g
- 1 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 500 g before cooking, which is about 250 g per serving.
Steps
Keep the tuna refrigerated until ready to use. Cut it into small, uniform cubes, approximately 5 mm, to achieve a pleasant texture in the tartare.
Place the tuna in a chilled bowl. Add the soy sauce, avocado, mustard, lemon juice, and finely chopped red onion.
Gently mix until the tuna and avocado are well coated, taking care not to mash the avocado too much. Taste and adjust the balance of soy sauce, lemon, or mustard if necessary.
Heat approximately 1 cm of vegetable oil in a skillet over medium-high heat until hot but not smoking. To test it, a small piece of rice paper should bubble immediately.
Add one sheet of rice paper to the hot oil. Fry for a few seconds, until it puffs, becomes firm, and very crisp. Remove it with tongs or a slotted spoon and drain on paper towels. Repeat with the second sheet.
Place the crispy rice paper on serving plates. Distribute the tuna and avocado tartare on top, forming a compact portion.
Finish each portion with dots or a drizzle of Japanese mayonnaise. Sprinkle with sesame seeds and powdered green tea, then add the chopped scallions.
Serve immediately, while the rice paper remains crisp and the tartare is still very cold.
Notes
The quantities were estimated because the publication and transcription do not provide exact measurements. Raw tuna must be of suitable quality for raw consumption, kept refrigerated, and eaten immediately; it is not recommended for pregnant people, young children, or immunocompromised individuals. Fry the rice paper just before serving to preserve its crisp texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 453
- Protein
- 40 g
- Carbs
- 18 g
- Fat
- 25 g
- Fiber
- 6 g
Where the calories come from
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