Wild tuna tartare with ginger-honey sauce and sesame seeds

4 servings

60 minutes

Tuna tartare with ginger-honey sauce and sesame seeds is an exquisite dish of French cuisine that combines freshness and spiciness. The origins of tartare trace back to European traditions of consuming raw fish and meat, emphasizing the natural taste of ingredients. In this version, tender wild tuna fillet is thinly sliced and mixed with quail eggs, creating a velvety texture. The ginger-honey sauce adds a light sweetness and spiciness to the dish, while sesame oil contributes nutty notes. Lime juice refreshes the palate, and cilantro and scallions highlight the complexity of flavors. This tartare is perfect as an appetizer at formal receptions; its presentation in a metal mold preserves aesthetics while garnishing with sesame adds elegance. It is not just a dish but a harmony of flavors that captivates from the first bite.

Energy value per serving

• Calories: 563.4
• Proteins: 25.2g
• Fats: 46.3g
• Carbohydrates: 12.3g

Ingredients

• Tuna fillet: 400 g
• Quail egg: 4 pc
• Olive oil: 140 ml
• Lime juice: 50 ml
• Ginger: 35 g
• Honey: 40 g
• Fish sauce: 60 ml
• Sesame oil: 35 ml
• Garlic: 10 g
• Chives: 15 g
• Fresh cilantro (coriander): 15 g

Cooking steps

1. Cut the tuna fillet into cubes, add salt and pepper.

   Required ingredients:

   • Tuna fillet: 400 g

2. We mix with quail eggs and part of the sauce.

   Required ingredients:

   • Quail egg: 4 pieces
   • Fish sauce: 60 ml

3. We place it in a metal mold before putting it in the refrigerator.

4. For the sauce, peel the ginger and garlic, chop finely, and mix with the remaining ingredients.

   Required ingredients:

   • Ginger: 35 g
   • Garlic: 10 g
   • Olive oil: 140 ml
   • Lime juice: 50 ml
   • Honey: 40 g
   • Sesame oil: 35 ml
   • Chives: 15 g
   • Fresh cilantro (coriander): 15 g

5. We arrange and decorate the dish as shown in the photo.