Entertaining Entrees

Sugar snap peas, tuna tartare and aleppo pepper dressing

Name: Tuna tartare recipe
Yield: 4
Ingredients: 1/3 cup (100g) Kewpie mayonnaise; 100g Greek yoghurt; 400g sashimi-grade tuna, chopped into cubes; 50g burghul wheat, soaked, then drained well; 2 eschalots, finely chopped; 200g sugar snap peas, thinly sliced; Toasted sesame seeds, to serve; 100ml extra virgin olive oil, plus extra to drizzle; 1 tsp Aleppo pepper (substitute chilli flakes); 1 eschalot, finely chopped; 10 chives, finely chopped, plus extra to serve; Juice of 1 lemon

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https://healthimprovements.info/recipes/tuna-tartare-recipe/n2ypsvf1 — Sugar snap peas, tuna tartare and aleppo pepper dressing

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by Shane Delia

Author

Oct 01, 2019

Serve this fresh tuna tartare recipe at your next long lunch.

1/3 cup (100g) Kewpie mayonnaise
100g Greek yoghurt
400g sashimi-grade tuna, chopped into cubes
50g burghul wheat, soaked, then drained well
2 eschalots, finely chopped
200g sugar snap peas, thinly sliced
Toasted sesame seeds, to serve

Pepper dressing

100ml extra virgin olive oil, plus extra to drizzle
1 tsp Aleppo pepper (substitute chilli flakes)
1 eschalot, finely chopped
10 chives, finely chopped, plus extra to serve
Juice of 1 lemon

Method

1.

For the pepper dressing, place all ingredients in a small bowl and whisk to combine. Season to taste and set aside until ready to use.
2.

Place the mayonnaise and yoghurt in a small bowl and stir to combine. Set aside until ready to use. In a medium bowl, place tuna, burghul, eschalot and 1/4 cup (60ml) of pepper dressing. Season to taste and stir to combine. Divide the mayonnaise mixture among 4 plates and spread evenly over the base. Spoon over tuna mixture and drizzle with remaining dressing. Scatter with sugar snap peas, toasted sesame seeds and extra chives. Drizzle with extra virgin olive oil, to serve.