ʻAhi Tartare Recipe


ahi tartare recipeServings: 4

Prep Time: 30 minutes


  • 1/2 lb. fresh ʻahi loin, diced
  • 1 tsp. toasted cumin seed, ground
  • 1 large green onion, minced
  • 4 shiso leaves, sliced into a chiffonade
  • salt and pepper to taste
  • 3-4 oz. ginger-lime vinaigrette (recipe below)
  • 1 oz. mixed soft herbs (cilantro, tarragon, parsley, chervil, chives, lemon balm)
  • 20 slices of English cucumber sliced very thinly crosswise

Ginger-Lime Vinaigrette (Makes 8 oz.)

  • 3 oz. fresh lime juiceahi tartare recipe
  • 1 oz. fresh ginger juice
  • 1 small shallot, minced
  • 1” piece galangal, peeled and minced
  • 4 oz. canola or grapeseed oil
  • pinch cayenne pepper

Method: For the vinaigrette: Mix first 4 ingredients in a bowl; whisk oil in slowly to emulsify. Season to taste with salt, pepper, and cayenne.

For the tartare: Mix ‘ahi, green onion, cumin, shiso and 3-4 oz. vinaigrette to taste in a bowl and season with salt and pepper to taste. Arrange cucumber slices on 4 plates and mold ‘ahi above cucumber. In a small bowl, mix soft herbs with a dash of ginger-lime vinaigrette and season with salt and pepper to taste. Garnish top of ‘ahi with soft herbs and serve.

Ahi Tartare


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