Tuna tartare

This Japanese-style tuna tartare has fragrant Japanese mint and a heady hit of spicy wasabe. Served with a soy and dashi dipping sauce, it's a bite-sized mouthful of powerful flavours.

Makes 12 Item

Cook

20M

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Ingredients

200 gram piece sashimi tuna, finely chopped

4 fresh japanese mint (shiso) leaves, finely chopped

1 green onion, finely chopped

1 teaspoon finely chopped brown onion

1/2 clove garlic, finely chopped

1/2 teaspoon wasabi paste

(5mm) fresh ginger, grated

1/4 teaspoon freshly ground black pepper

Dressing

1 tablespoon primary dashi

1 tablespoon light soy sauce

1 tablespoon olive oil

2 teaspoon rice vinegar

Method

1.In a small bowl, combine ingredients for dressing in small bowl.

2.Divide tuna among three small bowls. Mix one portion with mint; another with green onion; and third with brown onion and garlic. Shape four balls out of each tuna mixture.

3.Top herb balls with wasabi; top green onion balls with ginger; sprinkle onion and garlic balls with pepper. Serve balls with dressing.

Use a combination of basil and mint leaves if you cannot find japanese mint.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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