Luxe Recipes

Tuna Yukhoe (Korean-style Tuna Tartare)

Tuna Yukhoe (Korean-style Tuna Tartare)

This classic Korean tartare is usually made with beef, but our Bluefin Tuna is an equally tasty alternative. The tuna is cut into strips and seasoned with soy sauce, sesame oil and garlic and mixed with pine nuts and sesame seeds. It's topped with chives and a raw egg yolk that get mixed in for a rich, flavorful appetizer that goes beautifully with sweet crispy sticks of Asian pear. When eating uncooked or undercooked egg, please be sure your eggs are pasteurized. 

FEATURING: Bluefin Tuna Loin - Fresh or Frozen
Item Qty Price
SuperFrozen Bluefin Tuna Loin (Custom Cut) Qty: $99.00 / LB
Fresh Farmed Bluefin Tuna Loin (Custom Cut) Qty: $99.00 / LB

This Tuna Yukhoe uses raw tuna instead of beef, but that doesn't make it any less delicious than the original Korean tartare. #seafood #tuna #tartare #korean

Makes 2 servings

Preparation time:

Cooking time:

Passive time:

INGREDIENTS

  • 1 large Asian pear
  • 220 grams bluefin tuna loin
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 1 tablespoon pine nuts
  • 2 teaspoons sesame seeds
  • 1/4 teaspoon garlic
  • 1/8 teaspoon salt
  • 10 chives, finely chopped
  • 2 pasteurized egg yolks

DIRECTIONS

  1. Prepare a bowl of acidified water (water with citric acid, or lemon juice added), to keep the Asian pears from changing color once they're cut.
    Prepare a bowl of acidified water (water with citric acid, or lemon juice added), to keep the Asian pears from changing color once they're cut.
  2. Slice the top and bottom off the pear, and then slice 4 sides off the pear to make a cube. Peel any remaining skin off the pear and then slice the cube into 1/4-inch thick slices. Cut the slices into 1/4-inch wide sticks and then add them to acidified water, discarding any pieces from the core.
    Slice the top and bottom off the pear, and then slice 4 sides off the pear to make a cube.
  3. Slice the tuna into 1/5-inch thick slices and then into 1/5-inch wide strips. Slice the strips 2-inches long. Add the tuna to a bowl along with the sesame oil, soy sauce, pine nuts, sesame seeds, garlic and salt. Stir to combine.
    Slice the tuna into 1/5-inch thick slices and then into 1/5-inch wide strips.
  4. Drain the Asian pears and spin to dry.
    Drain the Asian pears and spin to dry.
  5. Place a 2.5-inch ring mold in the center of each of two plates and surround each mold with a ring of Asian pears.
    Place a 2.5-inch ring mold in the center of each of two plates and surround each mold with a ring of Asian pears.
  6. Fill each mold with half of the tuna and gently pack the tuna down with the bottom of a spoon.
    Fill each mold with half of the tuna and gently pack the tuna down with the bottom of a spoon.
  7. Top the tuna with the chopped chives and then carefully remove the ring mold.
    Top the tuna with the chopped chives and then carefully remove the ring mold.
  8. Finish each plate of yukhoe with a raw egg yolk placed in the center.
    Finish each plate of yukhoe with a raw egg yolk placed in the center.
  9. This classic Korean tartare is usually made with beef, but our Bluefin Tuna is an equally tasty alternative.
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