Friday Evening Snack: Tuna Tartare with Nori Chips


At last, Friday night is last but not least right here. Are you having close friends above for a number of drinks and need to serve a snack, or just fancy something special to consume? Try the delicious Tuna Tartare with Nori Chips, a deal with that tastes as great as it seems.


Nori Chips:

  • 6 cups canola oil (for frying)
  • 3 nori sheets
  • 1 cup of water
  • 3 tablespoons cornstarch
  • salt

Tuna Tartare:

  • 8 ounces (1/2 lb) sushi-grade tuna, diced
  • one/3 of an English cucumber, peeled, diced, and seeds removed (~1/2 cup)
  • 1 tablespoon + 1 teaspoon mayonnaise
  • one.5 teaspoons fresh lime juice
  • 1 teaspoon sriracha
  • 1 tablespoon finely chopped chives
  • salt
  • pepper


Nori Chips:

  1. Utilizing scissors, reduce each nori sheet in half lengthwise.
  2. Lower each half sheet into 2 equal sized squares.
  3. Reduce every single square into 2 triangles. Makes 8 triangles. Set aside.
  4. Whisk water and cornstarch with each other in a bowl and set aside.
  5. Line a baking sheet with paper towels or a cooling rack and set aside.
  6. Place oil in a hefty, straight-edged saute pan or pot.  Using a frying thermometer, heat oil to 375 degrees Fahrenheit. The trick to super crispy nori chips is dipping them in a slurry (cornstarch and water mixture) and then frying them briefly in batches.
  7. Dip each nori triangle into the cornstarch mixture (whisk together sometimes if cornstarch begins to settle on the bottom of the bowl) and instantly transfer to sizzling oil, frying 5-6 triangles at a time. Be careful, as the oil may possibly splatter a bit as you perform.
  8. Making use of tongs, flip the nori and carry on to fry until finally oil is nevertheless and they no longer are bubbling. Transfer the nori chips carefully with tongs to the baking sheet.  Salt right away.
  9. Repeat with remaining nori triangles.

Tuna Tartare  — prepare just prior to serving:

Acquire the ideal-high quality Ahi or Yellowtail tuna you can locate, as you will be consuming it raw. Go to a trusted fish monger–and keep in mind that “sushi grade” or “sashimi grade” labels are not regulated or standardised at all.

  1. Mix ingredients in a bowl.  Season with salt and pepper.
  2. Serve tartare with nori chips.  Garnish with finely chopped chives.


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