One of the great recipes from our customers we've seen. Enjoy these beautiful "Mini Tuna Tartare Martinis" by Michelle.

If you are looking for a special appetizer that requires no cooking and looks truly gorgeous when you serve it, this recipe is for you.  Mini Tuna Tartare Martinis are total show stoppers that elicit the “Wow!” response.  Go ahead…strut your stuff!

Prep Time: 30 mins
Assembly: 15 mins
Total Time: 45 Mins

Course: Appetizer
Cuisine: Asian, Japanese
Keyword: ahi tuna, caviar, creme fraiche, gluten free, salmon roe, sour cream, wasabi tobiko
Servings: 6 servings
Author: Michelle

Equipment

• small martini glasses

Ingredients

Dressing

• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon rice wine vinegar
• 1/4 cup neutral oil canola or vegetable
• 1 tablespoon wasabi tobiko (caviar) has a very mild kick to it
• Salt and freshly ground black pepper to taste

Tartare Mixture

• ~1/3 cup Sour Cream or Creme Fraiche
• 1/2 pound sushi grade tuna (ahi tuna) diced
• 3 dashes Tabasco sauce
• 1 tablespoon chives or scallions finely chopped
• 1 tablespoon extra-virgin olive oil
• 2 ounces wasabi tobiko

Garnish

• 2 ounces osetra caviar optional
• 1 tablespoon salmon roe optional

Instructions

Dressing

1. To make the dressing, combine the mustard, vinegar, oil, and wasabi tobiko in a small bowl.
2. Season with salt and pepper and whisk lightly until combined.

Tuna Mixture

1. Dice tuna into small cubes and place in a medium sized bowl.
2. Season with tabasco, chopped chives or scallions, olive oil, salt and pepper to taste. Gently combine.
3. Refrigerate tuna until ready to assemble the tuna tartare martinis.

Martini Assembly

1. To make the martinis, place 1 tablespoon of tuna mixture in the bottom of the martini glass and gently pat down.
2. Next, add 1/2 tablespoon of wasabi tobiko (caviar) on top of tuna making sure the caviar is visible on the outside of the glass. Add more if necessary.
3. Then add 1 1/2 tablespoons of tuna on top of the wasabi tobiko. Gently push down on the tuna to flatten out the top.
4. Finish the martini with a thin layer of cream, smooth to cover all of the tuna.
5. Drizzle 1/2 tablespoon of dressing on top of the cream and garnish with a 1/2 teaspoon of oestra caviar and salmon roe, if desired. Serve with small spoons.

Notes

The osetra caviar is a total splurge. It's available at gourmet/high-end markets, Whole Foods and online at Marky's. I only use osetra caviar for very special occasions such as  New Year's Eve. Otherwise, I would omit the osetra and just use salmon roe (ikura).

I buy the wasabi tobiko and salmon roe (ikura) at my local asian market. If you can't find wasabi tobiko or salmon roe (ikura) in your area, you can buy it online at Marky's.

Salmon can be substituted for the tuna OR make one layer tuna and the next layer salmon. Just be sure the fish is very high quality and from a trusted source.

After assembling the martinis, be sure to keep them refrigerated until ready to serve.

The size of the martini glass used will determine the tuna/wasabi tobiko/cream measurements. For this recipe I used the smaller glass. If you use a bigger glass adjust the measurements accordingly.

Source: gfchow.com