Recipe: Let Spicy Tuna Tartare bring a bit of Dubai’s spirit to your kitchen


As the UAE has lifted entry restrictions for residents who have been fully vaccinated with a World Health Organization-approved Covid-19 vaccine, some travel enthusiasts awaiting their second dose or who have received a vaccine like Covaxin have to wait longer before they can fly to the Gulf. If you are in the latter category, why wait for the lifting of the travel ban between India and Dubai when you can indulge in spicy tuna tartare?

This Tuesday, we luckily came across a spicy tuna tartare recipe that promises to satiate our Emirati cuisine cravings. Eager to bring a bit of the Dubai spirit into our kitchen, we’re making this lip-smacking dish tonight and you can do that too by following the super simple Spicy Tuna Tartare recipe given below.

Ingredients for the tuna mixture:

320g – Diced tuna

20g – Tosa soy

30g – Chili garlic paste

15g – Sesame oil

2 tablespoons of toasted sesame seeds (black and white)

Ingredients for the filling:

20 wonton sheets cut diagonally

½ bunch of finely chopped spring onions

4 tablespoons of sour cream


Combine all the ingredients and taste. Leave to rest in the refrigerator for 1 hour. Portion in slices 80gr. Fry the wontons in a hot fryer until golden brown.

Garnish with sesame seeds and chopped spring onions. Place a quenelle of sour cream on the side and a few crispy wontons.

(Recipe: Bread Street Kitchen & Bar at Atlantis, The Palm, Dubai)


Tuna is one of the best dietary sources of vitamin D necessary for healthy bones, strengthening the immune system against disease and ensuring optimal growth in children. It is packed with beneficial nutrients including iron, vitamin B6, potassium, selenium, iodine, and also contains protein and healthy fats.

It is a rich source of omega-3 fatty acids which makes it gentle on the heart. Eatig Tuna also lowers blood pressure, aids in weight loss, improves metabolism and skin health, provides energy, and prevents the risk of breast and kidney cancer.

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