Tuna and shibazuke japanese tartare
Fresh tuna and crunchy shibazuke pickles come together in this Japanese-style tartare. Rich sesame oil, a touch of mayonnaise, and the refreshing tang of pickles create a perfectly balanced appetizer that's light, flavorful, and ideal with sake.
This easy Japanese-inspired tartare combines finely chopped tuna with the vibrant flavor and crunch of shibazuke pickles. The savory richness of sesame oil and mayonnaise complements the freshness of the fish, while wasabi adds a subtle kick.
With no cooking required and only a few ingredients, this dish comes together in minutes. Perfect as an appetizer, light snack, or elegant accompaniment to your favorite drink.
What you'll need
- 120g tuna (sashimi-grade)
- 30g shibazuke pickles
- 1 tbsp sesame oil
- 1 tsp mayonnaise
- 2 pinches salt
- A small amount of soy sauce
- Wasabi, to taste
- White sesame seeds, to taste
- Chopped green onions, for garnish
How to make it
Finely chop the tuna and roughly chop the shibazuke pickles.
Place the tuna and shibazuke in a bowl. Add the sesame oil, mayonnaise, salt, soy sauce, wasabi, and white sesame seeds, then mix well until evenly combined.
Transfer to a serving plate and garnish with chopped green onions before serving.
Tips
- Minced tuna (negitoro) can be used instead of chopped tuna.
- Shibazuke can be replaced with takuan (Japanese pickled daikon) for a different texture and flavor.
- Omit the mayonnaise for a lighter and more refreshing taste.
- Adjust the amount of wasabi and sesame seeds to your preference.