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.
1
Cut the tuna fillet into cubes, add salt and pepper.
- Tuna fillet (loin): 400 g
2
We mix with quail eggs and part of the sauce.
- 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.
- 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.
