Humu’s Ahi Tartare
- Total Time: 10 minutes
- Yield: 4 servings, 2 oz portions 1x
Description
A fresh and vibrant Ahi Tartare from Chef Michael Lofaro, featuring sashimi-grade Ahi and a flavorful vinaigrette, perfect for showcasing the essence of island cuisine.
Ingredients
- 1/2 lb (225 g) sashimi grade Ahi, small dice
- 1 green onion, cleaned and sliced thinly
- 2 shiso leaves, chiffonade
- Salt and pepper, to taste
- Ground cumin, to taste
- 1 oz (30 g) mixed herbs (chervil, chives, mint, parsley, Thai basil)
For the Vinaigrette
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tsp grated ginger
- 1 tsp honey
- 1 tsp lime juice
Instructions
- For the Vinaigrette: In a small bowl, mix together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, 1 tsp honey, and 1 tsp lime juice. Season with salt and pepper to taste. Allow to sit in the refrigerator for an hour to meld the flavors.
- For the Ahi Tartare: In a medium bowl, combine 1/2 lb sashimi grade Ahi, 1 green onion, and 2 shiso leaves. Season with salt, pepper, and ground cumin to taste.
- Add 1 oz of mixed herbs to the Ahi mixture and gently fold in the prepared vinaigrette until everything is well-coated.
- Serve immediately, garnished with additional herbs if desired.
Notes
- Use the freshest sashimi-grade Ahi for the best flavor.
- Allow the vinaigrette to sit for an hour to enhance the flavors.
- Serve immediately to enjoy the freshest taste.
- Garnish with additional herbs for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 30
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Frequently Asked Questions
What is shiso, and where do I find it?
Shiso is a Japanese herb in the mint family with a distinctive anise-like, slightly peppery flavor. The recipe calls for 2 shiso leaves cut into thin ribbons (chiffonade) and folded into the diced ahi. It is available at Japanese grocery stores, well-stocked Asian markets, or sometimes farmers’ markets; if unavailable, perilla is the same plant sold under its Korean name.
Why does the vinaigrette need to sit in the refrigerator for an hour before using?
Both the instructions and the notes specify refrigerating the vinaigrette — made from 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, 1 tsp honey, and 1 tsp lime juice — for an hour before folding it into the ahi. The rest allows the ginger, honey, and citrus to fully meld with the soy and sesame, producing a more cohesive, balanced dressing.
How fresh does the ahi need to be, and what does sashimi-grade mean?
The notes emphasize using the freshest sashimi-grade ahi for the best flavor. Sashimi-grade means the fish has been handled and frozen to standards safe for raw consumption — it is not a regulated FDA label, so buy from a fishmonger you trust and tell them the fish will be served raw. 
