What some do not know about me is that I attended college in Manhattan, it was easily the best experience of my life, and I would do it again and again. While I was a student, I was studying, interning, and I worked in a neighborhood steakhouse in the upper east side on 78th and 3rd called TBar Steak & Lounge. The food was incredible, and I go every time I visit New York City. It is one of those places off the grid and beloved by the upper east side locals, regular VIP patrons but many notable individuals who call the upper east side home and frequent this trendy and comfortable spot for drinks and delicious food.
When I tell you, I DREAM about their Tuna Tartare, it has always been my FAVORITE thing on the menu, and is also what they have popularly been known for years. Since I reside a little further south and can’t get their infamous tuna tartare delivered, I simply had to make it for myself, with my own spin of course.
TBar Tuna Tartare aka the inspiration
This appetizer comes with the freshest sashimi tuna formed from a circular mold, topped with a frisée, and 3 toasted baguette slices and topped with deep fried wanton wrappers have have been thinly cut. However I wanted to pay homage to the 2021 TikTok trend of the year (in my opinion), the crispy rice.
Using the mold to cut out pieces of the sushi rice into a circular shape, frying and placing the Tuna Tartare on top with a side salad, in my opinion, it is one of my favorite meals [because I’m not sharing this] – BUT if you want to please a crowd, you opt to keep the rice pieces smaller (for individual bites), and place the tuna tartare on top.
The Tuna
Sashimi Grade Tuna
The hardest ingredient you may have trouble finding is the sashimi grade tuna this can usually be found at an Asian market – I have had a lot of luck finding it at HMart but your area may have different stores.
Chop Chop
You are going to want to chop the tuna into small cubes – they can be as big or small as you want.
Once the tuna has been chopped you can combine with the fresh grated ginger, soy sauce, sesame oil, chopped chives, salt, and sesame seeds. I like to cover and place the tuna tartar in the fridge to let the flavors just seep in and develop.
Crispy Rice
100% inspired by TikTok.
The tuna tartar will taste delicious on a toasted baguette but if you want to have a little fun – the crispy rice will send this over the top.
Setting the Rice
I recommend making the rice a day in advance allowing it to set – however you can make it, and allow it to set in the fridge for an hour or 2 but it DOES need to set. You do not want your rice falling apart while you are frying it.
I like to cook my rice in a rice cooker, that is how I grew up and that is how I truly believe the best rice is made [sorry not sorry]. While the rice is cooking, I combine the rice vinegar and sugar and allow the sugar to dissolve. Once the rice is done (since I have a small rice cooker) I just poor the rice vinegar sugar mixture directly into the rice and mix it together.
Refrigerate at least 2 Hours
Using plastic wrap cover the bottom of a contain that you will place your hot rice in – this will just be a “safe space” to let your rice set and cool in the fridge, but cover it completely so it does not dry out. Let your rice set in the fridge for at LEAST an hour but overnight is ideal.
…Use a cookie mold or any mold you like to cut your rice pieces out
Once you are ready to serve your tuna tartar take your rice our and use a cookie mold or any mold you like to cut your rice pieces out and place directly into the hot oil to crispy on each side. I like a light brown for color but not TOO brown to almost burn, it takes too much moisture out the rice.
Let your crispy rice cool on a napkin to drain the oil, before topping with the tuna tartare – garnish with extra chives and serve immediately.
Tuna Tartare & Crispy Rice
Ingredients
Sushi Rice [Crispy Rice]
Tuna Tartare
Instructions
Sushi Rice
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Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
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While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
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Once rice is done, remove rice from cooker and add your vinegar-sugar-salt mixture while rice is hot, and mix in.
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With plastic wrap, cover you’re the vessel you will use to store your rice in the fridge, I recommend it be something where the rice and spread out enough and isn’t too thick/thin. Once it is in the vessel, cover the top and store in the fridge for at least an hour. The longer the better, up to 24 hours.
Tuna Tartare
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Start by cutting the sashimi tuna into small cubes
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Mix the chopped tuna, soy sauce, sesame seed oil, fresh ginger, chives, and sea salt into a bowl and mix it up gently.
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Cover it in plastic wrap (to avoid the fishy smell in your fridge) till you are ready to serve.
Crispy Rice
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Remove your wrapped rice from out the fridge. I like to cut mine out in shapes to be fun, but to be honest it will taste just as great not matter what shape it comes out with (I like to use the rim of a cup).
You can also cut into smaller pieces for little appetizer bites. -
Place the oil in your frying pan and wait till it gets to medium heat.
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Add your rice piece to the oil and fry on both sides till your rice piece is lightly browned on each side.
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Remove from the frying pan and place it on a paper towel to remove any excess oil, allow it to cool for a few minutes.
Assemble
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Remove your tuna mixture from the fridge and place the tuna on top the crispy rice. Garnish as desired and enjoy.
