Tuna Tartare

Name: Tuna Tartare
Yield: Serves 2 servings
Ingredients: To taste Negitoro (minced fatty tuna); About 2 inches (5 cm) Japanese yam (nagaimo); 1/2 avocado; To taste Shredded white part of green onion (negi); 2 thin slices lotus root; 1 little lemon juice (to prevent avocado from browning); 1 tablespoon basil sauce (15 ml); 1 tablespoon mayonnaise (15 ml); 1 tablespoon soy sauce (15 ml); 1 tablespoon mayonnaise (15 ml)

らぶゆうママ @cook_40250066

Just layer it up! So easy!

Feel free to use your favorite ingredients.

If you don’t have a ring mold, you can make one by rolling up a clean milk carton.
Recipe background:
I made this as a colorful twist on a dish I used to enjoy at a local izakaya (Japanese pub).

Just layer it up! So easy!

Feel free to use your favorite ingredients.

If you don’t have a ring mold, you can make one by rolling up a clean milk carton.
Recipe background:
I made this as a colorful twist on a dish I used to enjoy at a local izakaya (Japanese pub).

らぶゆうママ @cook_40250066

Just layer it up! So easy!

Feel free to use your favorite ingredients.

If you don’t have a ring mold, you can make one by rolling up a clean milk carton.
Recipe background:
I made this as a colorful twist on a dish I used to enjoy at a local izakaya (Japanese pub).

Just layer it up! So easy!

Feel free to use your favorite ingredients.

If you don’t have a ring mold, you can make one by rolling up a clean milk carton.
Recipe background:
I made this as a colorful twist on a dish I used to enjoy at a local izakaya (Japanese pub).

Saved

Ingredients

Serves 2 servings

To taste Negitoro (minced fatty tuna)
About 2 inches (5 cm) Japanese yam (nagaimo)
1/2avocado
To taste Shredded white part of green onion (negi)
2thin slices lotus root
1little lemon juice (to prevent avocado from browning)
◆ Basil Sauce ◆
1 tablespoonbasil sauce (15 ml)
1 tablespoonmayonnaise (15 ml)
◆ Soy Sauce Mayonnaise ◆
1 tablespoonsoy sauce (15 ml)
1 tablespoonmayonnaise (15 ml)

Saved

Steps

1

Cut the Japanese yam and avocado into 1/2-inch (1 cm) cubes. Slice the green onion into thin shreds. Drizzle the avocado with lemon juice to prevent browning.
2

Slice the lotus root thinly and soak in water with a little vinegar (not listed in ingredients). Pat dry, then deep-fry until crisp.
3

◆ Basil Sauce ◆
Mix the basil sauce and mayonnaise together.
◆ Soy Sauce Mayonnaise ◆
Mix the soy sauce and mayonnaise together.
4

Spread a thin layer of the basil sauce in the center of a plate. Place a ring mold on top, then layer the Japanese yam, avocado, and negitoro inside. Carefully remove the ring mold.
5

Put the soy sauce mayonnaise in a small plastic bag, snip off a corner, and drizzle in a zigzag pattern over the tartare. Garnish with the shredded green onion and fried lotus root.