Tuna Tartare with Cucumber and Apple [Magazine Feature]

Tuna Tartare with Cucumber and Apple [Magazine Feature]

This Tuna Tartare with Cucumber and Apple Recipe originally appeared in the December 2015 Issue: Sustainable Seafood

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 12 Dec '15

Serves: 2

Prep time: 20 mins


  • 100g raw tuna
  • Small bunch chives, finely chopped
  • ½ red chilli, de-seeded and finely sliced
  • Thumb-sized piece of ginger, finely sliced
  • 1 tsp red miso paste
  • ½ tbsp soy sauce
  • 1 cucumber
  • ½ green apple
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 tbsp dijon mustard
  • 1 tbsp crème fraiche
  • A few sprigs of dill
  • Red sorrel, to garnish (optional)

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  1. Dice the tuna into small pieces and place in a bowl with the chives, chilli, ginger, red miso paste and soy sauce. Let the mixture marinate in the fridge for a few minutes while you prepare the vegetables.
  2. Cut the cucumber into thin slices. You can use a mandolin or carefully slice by hand into very thin slices.
  3. Put a pot of water on to boil and get a bowl of ice water ready. Blanch the cucumber slices in boiling water for 3 seconds and immediately submerge into the ice water. Once cooled, let the cucumber dry on some paper towels.
  4. Slice the apple into very small pieces and mix in half with the tartare. Adjust the seasoning with a little lemon and lime juice. Add salt and pepper according to taste.
  5. Serve the tartare with the rolled up cucumber slices and add drops of dijon mustard and crème fraiche. Garnish with dill and sorrel leaves.



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