8 ounces fresh ahi tuna, cut into small pieces
2 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon olive oil
1 tablespoon sesame seeds
1/8 teaspoon of kosher salt, more to taste
1 scallion, chopped
1/8 cup Japanese mayo
1 teaspoon of chipotle peppers in adobo sauce
In a bowl place the tuna; add the sesame oil, soy sauce, olive oil, and salt and mix gently with a spoon.
Add the sesame seeds and scallions, mix gently.
Taste and add more salt if desired.
To make the chipotle mayonnaise use only the sauce in the can, not the chipotle. Mix sauce with mayo and whisk vigorously with a fork.
To serve top crackers or fried plantains with the tartare and then dollop a 1/8 teaspoon of the chipotle mayo on top.
- You can use regular mayonnaise instead of Japanese.
- The can of chipotle peppers in adobo sauce can be found in most supermarkets in the international food area. But you can also use siracha, just add ½ teaspoon more.
- Adjust ingredients to taste. You can make more or less spice, depending on what you prefer.
- Tuna absorbs liquids and flavors very fast, make sure to taste and add more soy or sesame if you like.
- This tartare is also great on top of some arugula, with avocado.
- I love scallions so I usually add a bit more!