chef Ippei Uemura 29. December 2020

Tuna tartare for New Year’s Eve

Start New Year’s Eve dinner with a glass of fine champagne and a light, delicious tuna tartare, by the recipe of top chef Ippei Uemura.


For tuna tartare:
• 200 g of red tuna meat
• 30 g of spring (young) onion
• 4 hard boiled eggs

For the sauce:
• 50 ml of sesame oil
• 50 g of brown sugar
• 50 ml of Mirin
• 50 ml of soy sauce

For marinated daikon beet or radish:
• 100 g of daikon beet or radish
• 90 ml of rice vinegar
• 45 g of white sugar
• 5 g fine salt


  1. Chop the raw tuna by scraping the meat with the shell of scallop (cutting with a knife would destroy the fibrous structure of the tuna).
  2. Cut the spring onion into small pieces and mix it with the tuna.
  3. Boil the eggs until they become hard. Chop the hard-boiled egg yolks through a sieve, then lightly fry them in a pan, without any extra fat.
  4. Mix all the sauce ingredients and place them in the pan. Heat over low heat until the sugar has dissolved and a homogeneous mixture is obtained. Leave to cool.
  5. Sprinkle the chopped egg yolks on the tuna, which you will give the shape of a tartare using a cookie mold.
  6. Add a few drops of sauce to tuna tartare.
  7. Mix the marinade ingredients in a pan. Heat over low heat until sugar and salt dissolve and you get a homogeneous mixture. Leave to cool.
  8. Marinate daikon beet or radish in this mixture for 30 minutes.
  9. Serve the tuna tartare as shown.

tuna tartar