Tuna Tartare with Larb Topping

Tuna Tartare with Larb Topping

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 2 - 3

Ingredients

Tuna tartare

• 8-10 oz fillet sushi-grade tuna, cut into small cubes

• 1 tbsp mayo 

• 1 tbsp dark soy sauce, more to taste

• 2 tsp sesame oil 

Larb topping

• ¼ cup glutinous rice or sweet rice

• 1 shallot, thinly sliced

• Juice of ½ - 1 lime 

• 1 tbsp fish sauce 

• Pinch of sugar 

• ¼ cup cilantro, roughly chopped 

• ¼ cup mint, roughly chopped 

• 2 scallions, thinly sliced

• ¼ tsp chili flakes

Directions

Tuna tartare

1. Add the cubed tuna, mayonnaise, dark soy sauce, and sesame oil to a small bowl. Mix gently until the tuna is evenly coated. Taste and add more soy sauce if a saltier profile is desired. Keep the mixture chilled in the refrigerator until ready to serve. 

Larb topping

1. Add the glutinous rice to a wok or stainless steel pan. Place over medium-low heat and toast the rice, stirring frequently, until the rice is deeply golden, about 20-25 minutes total. If the rice starts to burn quickly, remove the wok from the heat to cool down, then return it to the heat. 

2. Crush the toasted rice in a mortar and pestle or small grinder until it resembles a coarse sand. 

3. In a bowl, combine 1 tbsp of the toasted rice powder, thinly sliced shallot, lime juice, fish sauce, sugar, cilantro, mint, scallion and chili flakes. Adjust to taste with more lime, fish sauce, and sugar. 

Assemble

1. Place a circular mold in the center of a chilled plate and press the tuna tartare firmly into it (alternatively, mound the tuna directly onto the plate).

2. Spread the larb topping evenly over the tuna. Carefully remove the mold and serve immediately.