Tuna and Herb Tartare with Wasabi Sauce

We harvested lots of Korean Shiso and yesterday I made tuna tartare using them and other herbs from our vegetable garden. I could have done it Korean style, but I served it with a simple Wasabi sauce this time. The flavours of sesame and herbs make it the perfect tartar to accompany a glass of white wine.

Ingredients for Tuna and Herb Tartare with Wasabi Sauce

  • Frozen Tuna: 1 package
  • Spring Onion or Onion
  • Garlic: 1 or 2 cloves 
  • Korean Shiso (or Japanese Shiso): 3-6 pieces
  • Sesame Seeds
  • Sesame Oil: a little
  • Salt and Black Pepper
  • Dill, Chives or other herbs of your choice (for decoration)
  • Arugula (for decoration)
  • Wasabi
  • Soy sauce

How to Make Tuna and Herb Tartare with Wasabi Sauce

  1. Thaw the frozen tuna and cut into small pieces.
  2. Finely chop the spring onions, Shiso and garlic.
  3. Put the tuna, spring onions, Shiso and garlic in a bowl, season with salt and pepper, sesame seeds and sesame oil. Chill in the fridge until ready to eat.
  4. Place the tartare on a plate and decorate with arugula and herbs.
  5. Serve with Wasabi and soy sauce.
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