Napa Valley Wine Train's Yellowfin Tuna Tartare

Tuna Tartares always have a little bit of soy and citrus juice to act as a "cooking agent" and give an Asian-infused flavor.

Servings: 4

Cook Time: 50 minutes

Cuisine: Asian Fusion

Source: Recipe courtesy of Executive Chef Donald Young of Napa Valley Wine Train.


8 ounce fresh yellowfin tuna, small dice

1 small shallot, peeled, small dice

¼ fresh pear, skin on, small dice

2 fresh chives, chopped

1 teaspoon white and black sesame seeds, toasted

3 tablespoons White Soy Vinaigrette (recipe below)

fresh ground black pepper, to taste

Toasted White Sesame Glaze (recipe below)

6 fried fingerling potato chips, seasoned with sea salt

2 tablespoons Avocado Purée (recipe below)

amaranth micro greens


White Soy Vinaigrette
2 cloves fresh garlic

2 ounces fresh ginger, peeled

2 bunch cilantro, washed, stems included

1/2 ounce fresh jalapeno seeded

1 bunch scallions, washed, stems removed

1 ounce kimchee base

¼ ounce fish sauce

3 ounces sweet Thai Chile sauce

4 ounces white soy sauce

4 ounces rice wine vinegar


Sesame Glaze
4 ounces lightly toasted white sesame seeds

1 ounce granulated white sugar

6 ounces white soy sauce

4 ounces rice wine vinegar

2 ounces salad oil


Avocado Purée
2 avocados, peeled

2 limes, juiced


In a chilled bowl, gently mix tuna, shallot, pear, chives, toasted sesame seeds and White Soy Vinaigrette until all ingredients are incorporated. Season to taste with salt and pepper. Set mix aside.

On a 10" plate, spoon a small line of Toasted White Sesame Glaze in center of plate. Place a small amount of crispy fingerling chips on top of sesame glaze.  Using a teaspoon take a small amount of Avocado Purée and make three dots around the chips at 3 different clock positions. Gently pull spoon though purée in opposite directions to make decorative.

Place 2 ounces of tuna mix on top of chips in center of plate, drizzle a small amount of White Soy Vinaigrette on top, garnish with micro amaranth. Serve immediately

To make White Soy Vinaigrette:
Combine garlic, ginger, cilantro, jalapeno, scallions, kimchee base, fish sauce, Thai Chile sauce, white soy sauce, and rice wine vinegar in blender and blend until smooth. Vinaigrette may be stored in a covered container for up to a week under refrigeration (yield 1 pint).

To make Toasted White Sesame Glaze:
In a blender combine sesame seeds, sugar, white soy and rice wine vinegar. Begin to blend mixture while slowly adding oil. (Some water may be used to thin mixture to sauce consistency). Blend until smooth. Sauce may be kept in covered container for up to one week under refrigeration (yield 1 pint).

To make Avocado Purée:
In a blender combine avocado, lime juice and some water and mix until purée consistency, adding additional water as needed. Season to taste with salt. Sauce may be kept in a covered container under refrigeration for 2 days (yield 1 cup).

Recipe Courtesy Of

Napa Valley Wine Train

Since 1989, the Napa Valley Wine Train has been wowing visitors with its unique 36-mile gourmet culinary and wine journeys, and it’s just getting better.