Gordon Ramsay is quite possibly one of the most renowned chefs around the world, a culinary powerhouse whose expertise in the kitchen has paved the way for restaurants, television shows, and books that all tap into his unrelenting taste for the delicious. For any aspiring chef, a Ramsay recipe is a great foundation to work with, not just for its taste but for the ability to experiment with a roadmap courtesy of one of the greats. “The smallest tweak can change the entire taste of a dish,” Ramsay said when discussing culinary experimentation and inspiration (via WebMD).
Recipe developer Hayley MacLean knows this perfectly well and has her own twist on Ramsays tuna tartare recipe. A unique blend of Asian flavors, tuna tartare is the creation of chef Shigefumi Tachibe, who was born in Japan and trained in France. According to The Atlantic, Tachibe created the recipe for tuna tartare in 1984 in Beverly Hills, California, while he was working at restaurant Chaya Brasserie.
With a preparation time of just 5 minutes and an even shorter cook time of 2 minutes, MacLeans twist on Ramsays dish is as simple as it is delicious. Heres you need to get started.
Par freeze your tuna
The first thing you need to do is wrap your tuna in plastic wrap and put it in the freezer to harden until its par frozen. This will make it easier to cut into the small pieces necessary for this recipe. If youre having trouble determining how much time in the freezer is enough, your hands are your best friend.
“Making sure it is par frozen is very much about feel,” says MacLean. “[Y]ou want it firm but not so solid its like a block of ice! It should be easy to hold without sagging in your hand, and not have much give when pushing your fingers into it while cutting.”
While your tuna is chilling out in the freezer, you can start making your sauce. Add the soy sauce, sesame oil, chili garlic sauce, and ginger together in a small bowl and mix until the ingredients form a sauce of an even consistency. This step is almost identical to Ramsays recipe, but MacLean chose to add some ginger for a bit of an extra bright flavor thats a great contrast to the mango youll add later.
Once youre done mixing the sauce, set the bowl aside and get ready to flex your chopping skills.
With the tuna par frozen, you can start dicing it into small cubes. Use a sharp knife and carefully cut your tuna into cubes approximately about ¼-inch in diameter.
While cutting, take your time and pay attention to your knife skills. “To dice the tuna, just make sure to tuck your fingers!” MacLean says. “It cuts very easily, so being attentive to nice consistently sized cuts so it defrosts at the time is the best.” If youre dicing the tuna and still feel that its too soft, then simply toss it back into the freezer until its firm enough to make smooth cuts through the fish. If you feel frustrated by the extra time, remember that its all in service of a great dish. The last thing you want is to finish your recipe and find that mushy tuna ruined your dish.
Gather the ingredients for your tuna tartare
The centerpiece of this recipe is naturally the fresh, sushi-grade tuna. If you cant find any at your local grocery store, you might have to do a bit of searching. Just make sure you dont use anything other than sushi-grade tuna, and be sure to use a trusted supplier. SushiFAQ notes that there are no specific Food and Drug Administration requirements for the label, so its worth it to get the best possible tuna available to you.
Youll also need some fresh mango that youve diced up, along with soy sauce, sesame oil, chili garlic sauce, freshly grated ginger, vegetable oil, and wonton wrappers, which you will need to cut in half diagonally.
Gordon Ramsay’s Tuna Tartare Recipe With a Twist
FAQ
Can you use frozen tuna for tartare?
What is tuna tartare made of?
How does Gordon Ramsay cook tuna?
Can you eat leftover tuna tartare?
How do you make a tuna tartare?
Tuna Tartare: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle.
How long does a tuna tartare take to cook?
According to The Atlantic, Tachibe created the recipe for tuna tartare in 1984 in Beverly Hills, California, while he was working at restaurant Chaya Brasserie. With a preparation time of just 5 minutes and an even shorter cook time of 2 minutes, MacLean’s twist on Ramsay’s dish is as simple as it is delicious.
What is the best way to cook tuna tart?
QUICK AND EASY TUNA TART 1 x 170 gr tin tuna 1 onion finely chopped 2 eggs beaten 1 cup of milk 1 cup of cheese 3 tablespoons flour 1 teaspoon baking powder Mix all together add cheese on top and bake in moderate oven for 35min or until set at 180 degrees C. (I added gherkins and all the Robertson’s red spices. Paprika, cayenne to taste)
How do you cook tuna in a deep fryer?
Scroll down for detailed instructions. In the meantime, mix together the tosa soy, chili garlic paste and sesame oil, then set aside Remove tuna from freezer and dice into 0.5cm cubes with a sharp knife Cut the Won Ton pastry sheets in half diagonally and deep fry at 190°C in a deep fat fryer for around 30 seconds until golden