Good Morning America Recipes

Diane Henderiks' Tuna Tartare with Ginger-Mango Gastrique

Upgraded Classic

Portion controlled starter recipes for your holiday parties.
Difficulty: Easy
Cook Time: min

Try Diane Henderiks' recipe for Tuna Tartare with Ginger-Mango Gastrique.


  • For the Tuna:
  • 1 pound fresh sushi grade tuna, cut into 1/4-inch cubes
  • 1/4 cup toasted sesame seeds
  • For the Ginger-Mango Gastrique:
  • 1 cup coarsely chopped mango
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon rice wine vinegar
  • For the Dressing:
  • 1 green onion, finely chopped (pale green and white parts only)
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, minced
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon crushed red pepper flakes
  • Cooking Directions

    Make the gastrique: Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Pour mixture in blender and puree. Let cool.

    Make the dressing: Combine all ingredients for dressing, set aside.

    Prepare the tuna: Cut tuna into 1/4-inch dice. Add dressing and gently toss well to combine. Refrigerate for at least 1 hour.

    Pour gastrique into squeeze bottle or place in zip top bag and cut small piece out of bottom corner so you can drizzle onto tuna.

    To serve: When ready to serve place 2 teaspoons of tuna on chilled Chinese spoon (or other easy vessel to pick up) and sprinkle with toasted sesame seeds.

    Drizzle with ginger-mango mixture.

    Recipe Summary

    Main Ingredients: tuna, sesame seeds, mango, ginger, honey, garlic

    Course: Appetizer/Starter, Party Platter, Side Dish

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