Anolon Academy

Yellow Fin Tuna tartare, fresh wasabi, and pomegranate

By Chef Adam D’Sylva


  • 300g Yellow Fin Tuna, sashimi grade diced into 2cm x 2cm 
  • 2 tblspn pomegranate seeds
  • 2 spring onions, sliced
  • 1 bunch coriander leaves, picked and washed
  • 1 knob ginger, julienned
  • Fresh wasabi stem,  grated
  • 50ml extra virgin olive oil
  • 50ml light soy sauce
  • 50ml ponzu sauce
  • 1 green chilli rice pappadam


In a bowl add tuna, spring onion, pomegranate, ginger and coriander.

Dress with olive oil first then add ponzu and soy sauce to taste. Toss gently. Place on plate, grate wasabi on top. Serve with rice pappadam.

Serves 6.