Tuna tartare with wasabi mayonnaise

We all know the steak tartare. It is usually made from bavette or tenderloin. We thought it would be nice to make this dish in a completely different way and use tuna instead of meat.

Because tuna combines very well with products from the Far East, we have given this tuna tartare an oriental touch. We also gave the tuna meat a nice smoky flavor with a smoke infuser, which is of course not necessary, but it does give a very nice twist to the dish.

So, if you want something different than tuna tataki, try this recipe!

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Tuna tartare with wasabi mayonnaise

We’re giving an oriental touch to this tuna tartar by using the wasabi mayonnaise.
Prep time15 minutes
Cooking time10 minutes
Servings: 4 persons
Author: Cultiviz


  • 350 gr tuna super fresh
  • 1 tsp wasabi
  • 1 cm ginger finely grated
  • 2 tsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp tabasco
  • 1 tbsp mayonnaise
  • 1/2 lime
  • bunch of coriander
  • radish finely chopped for garnish
  • sesame seeds


  • Finely chop the tuna into small pieces. Not too fine though, because you still want to keep nice bites of the fish.
  • After this, place the tuna in a deep bowl or dish.
  • Finely chop the coriander and add it to the tuna together with the wasabi, mayonnaise, grated ginger, lime juice, Tabasco, Worcestershire sauce and soy sauce.
  • Mix the tuna and the other ingredients well, so that the wasabi, among other things, is evenly distributed over the tuna.
  • Add salt and pepper to taste.
  • Make the tuna tartare by using a round mold. You put it on a plate and fill it with the tuna. As soon as you remove the mold, you will have a nice round tuna tartar.
  • Use some coriander, finely chopped radish and some toasted sesame seeds as a garnish.

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