Tuna Tartare on Crispy Rice Paper

Ingredients

• 250 g Fresh tuna fillet (Cut into small cubes; use tuna suitable for raw consumption and keep it very cold.)
• 1 tbsp Soy sauce
• 1 Avocado (Ripe, diced; approximately 150 g of flesh.)
• 1 tsp Mustard (The transcription indicates a small amount of mustard.)
• 1 tbsp Lemon juice
• 2 tbsp Red onion (Finely chopped.)
• 2 Rice paper (Round sheets for Vietnamese spring rolls.)
• Vegetable oil (As needed for frying the rice paper.)
• 1 tbsp Japanese mayonnaise (For finishing.)
• 1 tsp Sesame seeds (For garnish.)
• 0.5 tsp Green tea (Preferably powdered, such as matcha, for sprinkling.)
• 1 tbsp Scallions (Finely chopped.)

Steps

1. 1

   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.

2. 2

   Place the tuna in a chilled bowl. Add the soy sauce, avocado, mustard, lemon juice, and finely chopped red onion.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Place the crispy rice paper on serving plates. Distribute the tuna and avocado tartare on top, forming a compact portion.

7. 7

   Finish each portion with dots or a drizzle of Japanese mayonnaise. Sprinkle with sesame seeds and powdered green tea, then add the chopped scallions.

8. 8

   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 per serving

• appetizer
• seafood
• tartare
• gluten-free
• no cooking of the tuna
• crispy
• fresh
• Asian cuisine