We are in love with these Tuna Tartare with Seaweed Rice Paper Chips! They have everything we ever wanted in the perfect bite sized parcel! Crunch from the rice paper, umami from the seaweed, salt and citrus from the ponzu and freshness from the sashimi grade tuna. These delicious little morsels harmoniously blend textures and flavours to create a dish that’s both elegant, irresistible and dangerously morish.
Tuna Tartare:
Let’s start with the star of the show: the tuna tartare. Selecting the freshest sashimi-grade tuna is crucial for this recipe. Dice the tuna and avocado into small, uniform cubes, ensuring each bite is the perfect combination of taste and texture. Marinate it in a mixture of ponzu sauce (citrus flavoured soy sauce), sesame oil and fresh ginger for a subtle kick. This blend of flavours elevates the natural richness of the tuna, creating a mouth-wateringly good tartare.
Seaweed Rice Paper Chips:
Now, onto the delightful accompaniment – the seaweed rice paper chips. These thin, delicate chips offer a textural crunch and a hint of oceanic essence. Carefully crafted from rice paper infused with seaweed, they’re fried to perfection until bubbly and crispy. The marriage of the sea’s umami essence with the crispiness of the chips is a match made in heaven.
Assembly:
The magic truly happens when these elements converge. Picture this: a delicate seaweed rice paper chip cradling a dollop of the marinated tuna tartare. The chip’s crunch gives way to the velvety tuna, creating a medley of textures that dance on your palate. Each bite is a revelation, a perfect amalgamation of flavors – the freshness of the tuna harmonizing with the sea-salted crunch of the chip.
Presentation:
To elevate the experience further, consider an artistic presentation. This dish is so, so pretty! Arrange these delectable treats on a platter garnished with finely chopped green onions, sesame seeds, and fried shallots. The vibrant colours and textures will captivate your guests before they even take the first bite.
Conclusion:
This recipe promises to leave a lasting impression on your palate, indulge in the fresh flavours from the sea with every bite and savour the harmonious blend of textures and tastes.
Bon appétit!
P.S. Seaweed Rice Paper Chips make a delicious snack all on their own too! Just sprinkle with some sea salt and some shichimi togarashi (Japanese chilli powder) and you have a very delicious, bowl of crispy treats to munch on that you won’t be able to put down!
Related Recipes: Tuna Tataki
Tuna Tartare with Seaweed Rice Paper Chips
Equipment
- 1 Wok
Ingredients
- 4 sheets rice paper
- 4 sheets nori seaweed
- 2 tbsp ponzu
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 cup canola oil for shallow frying
- 200 grams tuna sashimi grade
- ½ avocado
- 2 shallots (scallions) finely sliced
- 1 tbsp sesame seeds
- 1 tbsp fried shallots
Instructions
Seaweed Rice Paper Chips
- Dip rice paper in a bowl of just warm water for a couple of seconds, then place nori sheet on top and pat together to seal. Repeat until all 4 are assembled then cut each sheet into quarters and dry nori side down on a tea towel for a minimum of 1 hour.
- Heat oil in a wok until hot, drop chips into the oil, nori side down and fry 30 seconds, then turn over and fry for a further 30 seconds on the rice paper side. Doing it in this order will ensure that chips wont curl up and you will have a flat nori base to place the tartare on. The rice paper will look bubbly (this will give it the perfect crunch). Once fried remove from the wok, draining as much of the oil off as you can and allow to cool on a plate. Sprinkle with sea salt and set aside until needed.
Tuna Tartare
- Combine ponzu, sesame oil and ginger in a bowl and stir to combine.
- Chop tuna and avocado into 1cm cubes and pour over dressing. Gently stir to combine and set aside for 10 minutes to let the flavours infuse.
To Serve
- Place chips nori side up and top with tuna tartare, sprinkle with fresh shallots (scallions), sesame seeds and fried shallots and serve immediately.