Chefs' Recipes

Korean-style tuna tartare

Australian Gourmet Traveller recipe for Korean-style tuna tartare by Neil Perry
Korean-style tuna tartare

Korean-style tuna tartare

Chris Chen

“This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry


Sesame dressing



1.For sesame dressing, process ingredients in a blender until smooth. Season to taste with sea salt and freshly ground white pepper. Makes about 2/3 cup.
2.Combine tuna, cabbage, carrot, green onion, coriander, pine nuts and half the sesame seeds, add dressing and mix well.
3.Divide mixture into 6, and using a 6cm-diameter ring as a mould, shape each into a cylinder. Indent centre and place a yolk in each indent. Scatter with remaining sesame seeds, finish with a grind of pepper and serve.

Note Rockpool uses Pun Chun Sesame Paste, available from Asian grocers.


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