Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds


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.

Asian Tuna Tartare
Photo: © Chris Chen
Active Time:
20 mins
Total Time:
2 hrs 20 mins
4 servings


  • 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


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

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

  3. 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.

  4. 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.

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