Recipe: Korean-style tuna tartare by Neil Perry

“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

Korean-style tuna tartare (by Neil Perry)

Cuisine Korean
Keyword tuna, yellowfin tuna
Prep Time 20 minutes
Servings 6
Author Neil Perry


  • 360 grams piece of yellowfin tuna fillet cut into 5mm x 2cm fingers
  • 160 grams Chinese cabbage finely shredded
  • 1 small carrot cut into julienne
  • 2 green onions cut into julienne
  • 1 cup firmly packed coriander sprigs
  • 20 gm pine nuts toasted
  • 1 tbsp toasted sesame seeds
  • 6 egg yolks from 55gm eggs

Sesame dressing

  • 2 cloves of garlic finely grated
  • 3 cm piece of ginger finely grated
  • 80 ml sesame oil 1/3 cup
  • tbsp Japanese soy sauce shoyu
  • 1 tbsp Chinese sesame paste
  • tsp rice wine vinegar
  • tsp caster sugar


  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.

Recipe sourced from Gourmet Traveller

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