Recipes

Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds

Name: Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds
Total time: 140 min
Ingredients: 1/4 cup corn oil; 2 teaspoons grated fresh ginger; 1 pound sushi-grade tuna; 1/4 cup finely chopped cilantro; 1 teaspoon minced jalapeño; 1 1/2 teaspoons wasabi powder; 1 teaspoon toasted sesame seeds; 1 tablespoon finely chopped scallion; 1 1/2 tablespoons lemon juice, plus half a lemon; Sea salt and freshly ground pepper; Freshly ground black pepper; 1 tomato—peeled, seeded and cut into 1/8-inch dice; 20 best-quality potato chips

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For his elegant, ultraflavorful tuna tartare, chef Eric Ripert infuses oil with ginger, then combines it with diced sushi-grade tuna, cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. It's topped with tomato, more lemon juice and cilantro, and an extra drizzle of ginger oil, then served with potato chips.

By

Eric Ripert

Updated on November 6, 2022

Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds — Photo:
Maxwell Cozzi

Active Time:

20 mins

Total Time:

2 hrs 20 mins

Yield:

4 servings

Ingredients

1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro, divided
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon for garnish
Sea salt
Freshly ground black pepper
1 tomato, peeled, seeded, and cut into 1/8-inch dice
20 best-quality potato chips

Directions

Maxwell Cozzi

Ingredients.
Maxwell Cozzi

In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours.
Maxwell Cozzi

Strain the oil.
Maxwell Cozzi

With a very sharp knife, cut the tuna into 1/8-inch dice.
Maxwell Cozzi

In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. Mix gently and season with salt and pepper.
Maxwell Cozzi

Stand a 1 1/2-inch-tall by 2 1/4-inch-round mold or biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
Maxwell Cozzi

Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro, and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.