Best 8 Ahi Tuna Tartar With Sesame Asparagus Vinaigrette Recipes

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Welcome to the delectable world of culinary artistry! In this comprehensive guide, we will embark on a journey to discover the secrets of creating an exquisite ahi tuna tartar with sesame asparagus vinaigrette. This dish is a symphony of flavors that combines the delicate, buttery texture of ahi tuna with the vibrant crunch of asparagus, all perfectly harmonized by a tangy, nutty vinaigrette. Let us dive into the world of this culinary masterpiece and unveil the secrets to crafting the perfect ahi tuna tartar with sesame asparagus vinaigrette.

Here are our top 8 tried and tested recipes!

AHI TUNA TARTARE WITH WASABI AIOLI



Ahi Tuna Tartare with Wasabi Aioli image

This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!

Provided by Love2Cook

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 3h20m

Yield 12

Number Of Ingredients 12

½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
2 tablespoons peanut oil
1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
¼ teaspoon wasabi powder
2 teaspoons water
½ teaspoon wasabi powder
⅓ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon fresh lime juice
1 (12 ounce) bag tortilla chips
1 ripe avocado, diced
¼ cup finely diced red onion

Steps:

  • Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
  • Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
  • Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

Nutrition Facts : Calories 259 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 16.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 197.7 mg, Sugar 1.1 g

AHI TUNA TARTAR



Ahi Tuna Tartar image

Provided by Molly O'Neill

Categories     appetizer

Time 10m

Yield About 15 rounds

Number Of Ingredients 10

2 sheets nori
1/2 cup sushi rice, cooked and sprinkled with rice-wine vinegar
1 teaspoon wasabi paste
1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch pieces
2 tablespoons finely chopped, peeled, seeded cucumber
2 tablespoons finely chopped scallion
1 tablespoon grated fresh ginger
1 teaspoon mirin
2 drops toasted sesame oil
Salt and freshly ground black pepper to taste

Steps:

  • Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
  • Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams

AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE



Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 15

1 pound sashimi grade Ahi tuna, finely diced
1/4 cup Sake and Sesame Marinade, recipe follows
1/4 teaspoon sesame seeds, toasted lightly
1/4 teaspoon black sesame seeds
1 avocado
1/2 cup diced pineapple
1/4 cup sesame oil
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 teaspoon fresh chopped ginger
1 cup sake (rice wine)
1/2 cup rice vinegar, unseasoned
1/4 cup soy sauce
1/3 cup brown sugar, or to taste
Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken

Steps:

  • Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
  • In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

SEARED AHI TUNA AND AVOCADO TARTARE



Seared Ahi Tuna and Avocado Tartare image

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Provided by Michael Shrader

Categories     Appetizer     Tuna     Avocado     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 8

1 6-ounce ahi tuna steak
3 1/2 tablespoons extra-virgin olive oil
1 large avocado, peeled, pitted, diced
1 serrano chile or jalapeño chile, seeded, deveined, minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 teaspoons chopped fresh oregano

Steps:

  • Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

SEARED SESAME-CRUSTED AHI TUNA



Seared Sesame-Crusted Ahi Tuna image

I have tried several different recipes for making ahi tuna and was disappointed every time. So I have blended several things about other recipes to create this. I'm sure this isn't completely original, but it is original to me. This can be served as a main course with some rice and asparagus (or stir-fry vegetables) or as an appetizer. I like a little soy sauce for dipping, but there are many other spicier dipping sauces you could use.

Provided by donrule

Categories     Main Dish Tuna

Time 15m

Yield 4

Number Of Ingredients 6

4 (6 ounce) sushi-grade ahi tuna steaks
1 ½ teaspoons blackened seasoning
2 tablespoons teriyaki sauce
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons grapeseed oil

Steps:

  • Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
  • Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
  • Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
  • Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.9 g, Cholesterol 76.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 41.2 g, SaturatedFat 1.4 g, Sodium 586 mg, Sugar 1.3 g

TEDDY'S MOMMY'S PAN SEARED AHI TUNA WITH WASABI SAUCE



Teddy's Mommy's Pan Seared Ahi Tuna With Wasabi Sauce image

This is a combination of two recipes I found while looking around on the internet. One didn't have the sesame seeds and one had the sauce I wanted. So I mixed ideas. If your tuna isn't bright red and it flakes apart you won't want to use it for this dish. I am finding if it isn't the right color and isn't fresh it does not taste right. I have purchased steaks in individual plastic packs that have been pre-frozen from the fish counter with good results. In the picture you see it with a vegetable it is Recipe #91301.

Provided by Teddys Mommy

Categories     Tuna

Time 30m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 16

2 ahi tuna steaks, 1/2 lb, 1-inch thick
1/2 cup white sesame seeds, toasted
1 tablespoon coriander seed, crushed (or 1/2 tablespoon coriander powder)
1 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon oil (vegetable, corn, canola, etc.)
1 tablespoon sesame oil
1/2 cup water
2 tablespoons wasabi paste
1/3 cup soy sauce (I use reduced sodium)
2 tablespoons vegetable oil
1 1/2 teaspoons sesame oil
1 tablespoon dry sherry
1 1/2 teaspoons fresh gingerroot, minced
4 green onions, thinly sliced
1 cup daikon radish, grated use large holes on cheese grater

Steps:

  • Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
  • Mix together all sauce ingredients and set them aside.
  • Rinse tuna under cold water and pat dry.
  • Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
  • Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
  • Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
  • Carefully place both steaks into oil.
  • Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
  • When done transfer steaks to cutting board and slice into 1/2" strips.
  • Then place on beds of daikon radish and pour half of sauce over each steak.
  • I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

Nutrition Facts : Calories 532.6, Fat 49, SaturatedFat 6.7, Sodium 3853.5, Carbohydrate 15.9, Fiber 6.8, Sugar 1.7, Protein 12.4

SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE



Seared Ahi Tuna Salad With Wasabi Vinaigrette image

I combined a few recipes to come up with this. The dressing is so good. I used 1 TBS wasabi paste, which makes it a little spicy, so reduce amount if you like less spicy.

Provided by Cul_de_sac_Barbie

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

2 (6 ounce) ahi tuna steaks, 6 oz each
1 teaspoon sesame oil
salt
pepper
2 (8 ounce) bags baby greens
1/4 English cucumber, thinly sliced
1 cup red pepper, sliced thin
1 cup tomatoes, diced
1 tablespoon wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil

Steps:

  • To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
  • To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
  • Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
  • To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

AHI TUNA TARTARE RECIPE - (4.1/5)



Ahi Tuna Tartare Recipe - (4.1/5) image

Provided by á-8003

Number Of Ingredients 11

6 ounces sushi-grade tuna
Scallions
2 avocados
1 clove garlic, grated or minced
1 teaspoon grated ginger
Lime juice
1/2 teaspoon sesame oil
Salt
Pepper
1 teaspoon honey
Dash soy sauce

Steps:

  • Dice the tuna into small cubes. Chop the scallions. Scoop out the inside of the avocado and dice into small pieces, drizzle with a bit of lime juice to keep from browning. Mix the scallions, tuna and avocado in a bowl. To make the sauce (again, this should be tailored to your taste because all of the flavors are very strong), combine soy sauce, honey, sesame oil, grated ginger and garlic, salt and pepper to taste. Mix together gently the sauce and the ingredients, do not over mix as the tuna and avocado are very delicate.

Tips:

  • Choose the freshest, sushi-grade ahi tuna for the best results.
  • Use a sharp knife to thinly slice the tuna so that it melts in your mouth.
  • If you don't have sesame oil, you can substitute olive oil or avocado oil.
  • To make the asparagus vinaigrette, use a high-quality balsamic vinegar for the best flavor.
  • If you don't have asparagus, you can substitute another type of vegetable, such as green beans or sugar snap peas.
  • Serve the ahi tuna tartar with crispy wonton chips or crackers for a delicious appetizer or main course.

Conclusion:

Ahi tuna tartar with sesame asparagus vinaigrette is a flavorful and elegant dish that is perfect for any occasion. The combination of fresh ahi tuna, crispy asparagus, and tangy vinaigrette creates a dish that is both delicious and visually appealing. With just a few simple ingredients, you can create a restaurant-quality dish that will impress your guests.

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