This isn’t the spicy tuna you find in most sushi joints. Instead of using the ubiquitous Sriracha mayo combo, I season the tartare with my Spicy Korean Mustard Vinaigrette. The result is lighter and more vibrant and clean tasting. It also goes very well with Lotus Root Chips, you can either spoon a little on the delicate chips or serve the chips on the side. As always, when consuming raw fish, make sure it’s fresh and of the highest quality.
In a medium bowl, gently toss together all the ingredients.
Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.
Spicy Korean Mustard Vinaigrette:
In a small bowl, whisk together all the ingredients until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tip: Add more Spicy Korean Mustard Vinaigrette, if you like. And feel free to increase the amount of mustard too, if you like a bit of kick.
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