Description
This Sweet Potato Tartare Remix is a stunning vegan appetizer that mimics tuna tartare in appearance but surprises with plant-based brilliance. Roasted sweet potatoes are marinated in a zesty Asian-inspired dressing and paired with a creamy pistachio-wasabi sauce, creating a dish that’s bold, elegant, and utterly unforgettable.
Ingredients
Sweet Potato “Tuna” Tartare:
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2 medium sweet potatoes, peeled and diced into 1/2 cm cubes
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2 tablespoons rice vinegar
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1 tablespoon soy sauce or tamari
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1 tablespoon toasted sesame oil
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1 teaspoon maple syrup
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1 teaspoon finely grated fresh ginger
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1 teaspoon lemon juice
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Pinch of salt
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Black sesame seeds, for garnish
Pistachio-Wasabi Cream:
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80g raw pistachios (soaked 4 hours or overnight, then drained)
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2 tablespoons olive oil
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3 tablespoons water
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1 tablespoon lemon juice
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1 teaspoon prepared horseradish or wasabi (adjust to taste)
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Pinch of salt
To Serve:
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Microgreens
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Cucumber ribbons or thin radish slices
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Toasted nori or rice crackers
Instructions
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Roast the Sweet Potato:
Preheat oven to 200°C (392°F). Spread diced sweet potatoes on a lined tray and roast for 12–15 minutes until just tender. Do not overcook. Cool completely in the fridge. -
Marinate the Cubes:
In a bowl, combine rice vinegar, soy sauce, sesame oil, maple syrup, ginger, lemon juice, and salt. Add the cooled sweet potato and mix gently. Let marinate in the fridge for 30–60 minutes. -
Prepare the Pistachio Cream:
Blend soaked pistachios with olive oil, water, lemon juice, horseradish/wasabi, and salt in a high-speed blender until smooth and creamy. Chill before serving. -
Assemble the Tartare:
Place a ring mold on a plate and fill with marinated sweet potato, pressing gently. Top with a dollop or quenelle of pistachio-wasabi cream. Garnish with microgreens, sesame seeds, and cucumber or radish slices. -
Serve:
Serve immediately with crispy rice crackers or nori chips.
Notes
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Use a ring mold for a refined presentation.
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Adjust wasabi for your desired spice level.
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Best served chilled for texture contrast.