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Food & Home

Ahi Tartare with Spicy Mayo

The tamarind and date jam is rather involved and requires a pressure cooker, but if you substitute with a good-quality store-bought date or fig jam, these hors d’hoeuvres are actually pretty easy to put together. And SO good.

Makes 10 appetizers

12 ounces ahi tuna, cut into small dice

harissa mayo, as needed

tamarind & date jam, as needed

10 papadum chips, or similar

red veined sorrel, to garnish


for the harissa mayo:

1/2 cup kewpie mayonnaise

1/4 cup harissa paste


for the tamarind & date jam:

700 grams dates

30 grams tamarind paste

25 grams pomegranate seeds

7 grams orange zest

10 grams aleppo pepper

150 grams candied ginger

10 grams orange peel

15 grams coriander seed

3 grams green cardamom

50 grams orange juice

500 grams water

2 grams salt


1. Mix diced ahi with as much of the harissa mayo as needed. Season with salt and pepper to taste.

2. Place a small dollop of tamarind and date jam on the papadum, top with a spoonful of diced tuna, and garnish with red veined sorrel.

for the harissa mayo:

1. Whisk together kewpie mayonnaise and harissa paste until completely incorporated.

for the tamarind and date jam:

1. Cook all ingredients in a pressure cooker for 10 minutes on low-pressure.

2. Purée until smooth.