Spicy, fresh & umami: the Asian fusion on the plate
The finest tuna tartare with a touch of the exotic: in this sophisticated starter, raw tuna meets a creamy, spicy wasabi mayonnaise, accompanied by crispy sesame crackers. Spring onions and a hint of soy sauce add depth and elegance – perfect for hot days and the culinary curious.
Ideal wine pairing: Assyrtiko (Santorini PDO, Greece)
The salty wind of the Aegean in a glass: an Assyrtiko from the volcanic island of Santorini is perfect for this dish. With its brilliant acidity, salty minerality and citrus freshness, it contrasts the fatty texture of the tuna, while at the same time supporting the salty-spicy elements of the soy sauce and the kick of the wasabi. The clarity of the wine balances the aromas – precise, structured, invigorating.
Another 5 wine recommendations for this pairing:
1st Riesling Kabinett (Mosel, Germany)
A Mosel Riesling with a fine fruity sweetness and lively acidity acts as a buffer between the spiciness of wasabi mayonnaise and the saltiness of soy sauce. The notes of citrus, apple and slate minerality lend the dish a playful lightness – yet the wine always remains elegant and restrained.
2. Grüner Veltliner (Kremstal DAC, Austria)
With white pepper, lime and invigorating freshness, this Veltliner brings just the right amount of tension to the dish. Its herbaceous notes harmonize with spring onions and sesame, while the moderate alcohol does not mask the tenderness of the tartare. Ideally served slightly chilled.
3. vermentino (Toscana IGT, Italy)
A vermentino with a Mediterranean character and a salty sea breeze goes perfectly with the umami component of the soy sauce. Grapefruit, yellow apple and a subtle bitter note blend elegantly with wasabi and sesame – an airy, yet structured wine.
4. picpoul de Pinet (Languedoc AOC, France)
A real insider tip for seafood dishes: Picpoul offers cool citrus notes, a hint of salinity and a certain effervescence. Ideal for adding lightness to a dish without disturbing the spicy notes. Particularly pleasant with sesame crackers.
5. albariño (Rías Baixas DO, Spain)
This Galician classic brings tropical notes, lime freshness and marine minerality into play. Its freshness emphasizes the raw fish quality, while the aromatic depth interacts perfectly with soy sauce, spring onion and wasabi. Served at 8-9°C, it is a refreshing accompaniment.
The recipe:
Tuna tartare with wasabi mayonnaise & sesame crackers
Cooking utensils
- 1 Chopping board
- 1 Sharp knife
- 1 Small bowls
- 1 Squirt bottle for the mayonnaise (optional)
Ingredients
For the tartare:
- 200 g fresh tuna fillet Sashimi quality
- 1 teaspoon light soy sauce
- 1 teaspoon lime juice
- 1 Spring onion cut into fine rings
- Salt flakes
- Black sesame seeds to garnish
For the wasabi mayonnaise:
- 2 Tbsp mayonnaise
- 1/2 teaspoon wasabi paste to taste
- 1 teaspoon lime juice
For the sesame crackers:
- 2 Rice paper leaves
- 1 Tbsp sesame seeds light & black mixed
- Some oil for coating
Preparation
Tuna tartare:
- Finely dice the tuna.
- Mix with soy sauce, lime juice and a little salt.
- Fold in the spring onions and chill.
Wasabi mayonnaise:
- Mix all the ingredients together and pour into a small squeeze bottle or serve with a spoon.
Sesame crackers:
- Moisten the rice paper with water, sprinkle with sesame seeds and leave to dry.
- Break into pieces and fry briefly in hot oil until crispy or toast in a pan without fat.
Dressing:
- Arrange the tartare in the middle of a plate and drizzle with wasabi mayonnaise.
- Sprinkle with crackers and sesame seeds and serve immediately.
Recommended side dishes:
- Wakame seaweed salad
- Cucumber and ginger pickles
- Small jasmine rice salad with edamame
