Best 2 Seaweed Tartare Recipes
Dive into the culinary depths of the ocean with our exploration of the tantalizing dish: seaweed tartare. This innovative creation blends the briny essence of seaweed with the delicate flavors of traditional tartare. We'll guide you through the world of seaweed varieties, exploring their unique textures and flavors, and provide expert tips on selecting the perfect seaweed for your culinary masterpiece. Get ready to embark on a journey of taste as we delve into the art of crafting the ultimate seaweed tartare.
Let's cook with our recipes!
HAWAIIAN TUNA TARTARE WITH FRESH SEAWEED
Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!
Provided by Elka Gilmore
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
- Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
- Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams
SEAWEED TARTARE
I have found this recipe on a french vegetarian forum (http://vegeweb.org) and i fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu.
Provided by Mad Maryno
Categories Spreads
Time 2h5m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a medium bowl.
- Let sit in the fridge for at least a couple of hours.
- Serve room temperature to avoid solidification of the olive oil.
Nutrition Facts : Calories 107.2, Fat 11.3, SaturatedFat 1.6, Sodium 355.6, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.3
Tips:
- Choose the right seaweed: Different seaweeds have different flavors and textures. For a tartare, you'll want a seaweed that is firm and has a mild flavor. Good choices include wakame, nori, and hijiki.
- Prepare the seaweed properly: Seaweed can be eaten raw or cooked. If you are using raw seaweed, be sure to rinse it well and soak it in water for a few minutes to soften it. If you are cooking the seaweed, blanch it in boiling water for a few seconds, then rinse it with cold water.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your tartare will taste. Look for sashimi-grade fish and seafood, and use ripe avocados and vegetables.
- Season the tartare to taste: Seaweed tartare is a versatile dish that can be seasoned to your liking. Common seasonings include soy sauce, rice vinegar, sesame oil, and wasabi. You can also add other ingredients to the tartare, such as chopped cucumber, carrots, or ginger.
- Serve the tartare immediately: Seaweed tartare is best served immediately after it is made. The seaweed will start to wilt and lose its flavor if it is left to sit for too long.
Conclusion:
Seaweed tartare is a delicious and healthy appetizer or main course. It is a great way to enjoy the unique flavor of seaweed, and it is also a good source of nutrients. If you are looking for a new and exciting way to prepare seaweed, try making a tartare. You won't be disappointed!
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