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The Opening Hit: Sweet Potato Tartare Remix

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  • Author: Douaa
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 starters
  • Category: Appetizer
  • Method: Roasting, Marinating, Blending
  • Cuisine: Fusion, Plant-Based

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:

  • 2 medium sweet potatoes, peeled and diced into 1/2 cm cubes

  • 2 tablespoons rice vinegar

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon maple syrup

  • 1 teaspoon finely grated fresh ginger

  • 1 teaspoon lemon juice

  • Pinch of salt

  • Black sesame seeds, for garnish

Pistachio-Wasabi Cream:

  • 80g raw pistachios (soaked 4 hours or overnight, then drained)

  • 2 tablespoons olive oil

  • 3 tablespoons water

  • 1 tablespoon lemon juice

  • 1 teaspoon prepared horseradish or wasabi (adjust to taste)

  • Pinch of salt

To Serve:

  • Microgreens

  • Cucumber ribbons or thin radish slices

  • Toasted nori or rice crackers


Instructions

  • 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

  • Use a ring mold for a refined presentation.

  • Adjust wasabi for your desired spice level.

  • Best served chilled for texture contrast.