Tuna Tartare with Ginger-Mango Gastrique

Tuna Tartare with Ginger-Mango Gastrique


  • 1lb fresh sushi grade tuna (cut into 1/4-inch cubes)
  • 1/4 cup toasted sesame seeds

Ginger-Mango Gastrique

  • 1 cup coarsely chopped mango
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon rice wine vinegar


  • 1 green onion (finely chopped (pale green and white parts only))
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic (minced)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon crushed red pepper flakes


Ginger-Mango Gastrique
Step 1. Combine all ingredients in a small saucepan and bring to a boil.
Step 2. Reduce heat to low and simmer for 15 minutes.
Step 3. Pour mixture in blender and puree.
Step 4. Let cool.
Step 5. Combine all ingredients for dressing, set aside.
Step 6. Add tuna to dressing and gently toss well to combine.
Step 7. Refrigerate for at least 1 hour.
Step 8. Pour gastrique into squeeze bottle or place in zip top bag and cut small piece out of bottom corner so you can drizzle onto tuna.
Step 9. When ready to serve place 2 teaspoons of tuna on chilled Chinese spoon (or other easy "vessel" to pick up) and sprinkle with toasted sesame seeds.
Step 10. Drizzle with ginger-mango mixture.