Toro Tartar with Caviar from Nobu features buttery, finely diced fatty tuna layered with delicate, briny caviar, elegantly presented with a garnish of fresh herbs and a drizzle of soy-based sauce, offering a luxurious blend of creamy, salty, and umami flavors.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon
- Ring mold (for shaping tartare)
- Offset spatula or palette knife
- Tweezers (for herbs/garnish)
- Serving plate
- Small bowl (for sauce)
Ingredients
- 6 oz (170g) toro (fatty tuna belly)
- 1 oz (28g) high-quality caviar
- 1 tablespoon finely chopped chives
- 1 teaspoon finely minced shallot
- 1 tablespoon soy sauce
- 1 teaspoon yuzu juice
- 1 teaspoon extra virgin olive oil
- Microgreens or shiso leaves (for garnish)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Lemon zest (optional, for garnish)
When selecting ingredients for Toro Tartar with Caviar, prioritize ultra-fresh toro (fatty tuna belly) with a rich marbling to ensure melt-in-your-mouth texture. Opt for premium, high-quality caviar that delivers a clean, briny flavor without overpowering the tuna. Use freshly chopped chives and shallots to add delicate sharpness, balanced by the citrusy brightness of yuzu juice. High-grade soy sauce and extra virgin olive oil enhance the umami depth and smoothness. Your careful ingredient choices directly impact the luxurious flavor balance typical of Nobu's Toro Tartar with Caviar copycat menu.
Instructions
- **Instructions:**
- Chill the serving plate in the refrigerator.
- Cut the toro into small, uniform dice using a chef’s knife on a cutting board.
- Place diced toro in a mixing bowl.
- Add finely chopped chives and minced shallot to the toro.
- Season toro mixture with a pinch of sea salt and freshly ground black pepper.
- In a small bowl, combine soy sauce, yuzu juice, and extra virgin olive oil to make the sauce.
- Drizzle half of the sauce over the toro mixture and gently mix with a spoon.
- Place the ring mold on the chilled serving plate.
- Spoon toro tartar mixture into the ring mold and gently pack with the back of a spoon or an offset spatula.
- Carefully lift the ring mold to retain the tartare’s shape.
- Top the tartare with a generous spoonful of caviar, spreading evenly.
- Garnish with microgreens or shiso leaves using tweezers.
- Optionally, sprinkle a touch of lemon zest over the top.
- Drizzle remaining sauce around the tartare.
- Serve immediately.
Substitution
Toro Tartar with Caviar from Nobu copycat recipes often allow for substitution of toro with other fatty fish like salmon belly or hamachi if toro is unavailable or too costly, maintaining a rich, buttery texture. You can replace caviar with finely chopped cured fish roe or even a small amount of tobiko to replicate the briny pop while managing budget constraints. When fresh yuzu juice is not accessible, a mix of lemon juice and a dash of rice vinegar can provide a similar citrusy brightness that balances the umami flavors. Use a sharp chef's knife and chilled ingredients to ensure clean cuts and preserve the delicate texture of the fish throughout preparation. Adjust seasoning gradually, tasting as you go, since the saltiness of soy sauce and caviar may vary by brand.
Tips
Ensure your chef's knife is razor-sharp to achieve uniform, clean cuts of toro without bruising the delicate flesh. Keep the toro and serving plate well-chilled to maintain freshness and preserve the tartare's texture throughout preparation. When mixing the sauce into the toro, fold gently to avoid breaking down the fish and to retain its buttery mouthfeel. Use tweezers to place microgreens or shiso leaves precisely for an elegant presentation that complements the dish's flavors and textures.
Nutritions
Toro Tartar with Caviar is rich in omega-3 fatty acids and high-quality protein from the fatty tuna belly, supporting heart health and muscle maintenance. The caviar enhances the dish with essential vitamins such as vitamin B12 and minerals like selenium, contributing to improved energy metabolism and antioxidant defense. Soy sauce and yuzu juice add a low-calorie source of flavor, while olive oil provides healthy monounsaturated fats that support your overall well-being. Your meal delivers a nutrient-dense balance of fats, proteins, and micronutrients ideal for a luxurious yet health-conscious dining experience.
Storage
Store Toro Tartar with Caviar in an airtight container, layering the diced fatty tuna and caviar separately to maintain freshness and prevent flavor mixing. Keep the container chilled at a temperature between 32degF to 38degF (0degC to 3degC) to preserve the delicate texture and prevent spoilage. Your refrigerated tartare should be consumed within 24 hours for optimal taste and safety.
Variation or Alternatives
You can substitute toro with other fatty fish like salmon belly or yellowtail for a different texture while maintaining richness. For a twist on the sauce, try adding a hint of wasabi or grated ginger to elevate the tartar's flavor profile. Instead of using a ring mold, gently shape the tartar freeform with a spoon for a more rustic presentation. Incorporating finely diced cucumber or avocado can add a refreshing crunch and balance the dish's creamy texture.
Allergies
Toro Tartar with Caviar contains seafood allergens from both fatty tuna and caviar, which may trigger reactions in individuals allergic to fish or shellfish. The soy sauce includes soy and wheat, common allergens that could affect those with soy or gluten sensitivities. Be sure to review all ingredients carefully and consult with your healthcare provider if you have known food allergies or intolerances.
Why this recipe?
Toro Tartar with Caviar from Nobu restaurant is highly prized for its luxurious combination of buttery fatty tuna and delicate, briny caviar that creates a rich, umami-packed flavor profile. The dish showcases premium ingredients that highlight Nobu's signature blend of Japanese technique and creative presentation, delivering a refined dining experience. You will appreciate the complexity and balance of textures that make this menu item a standout choice for seafood lovers. Attempting a copycat recipe allows you to recreate this gourmet delicacy at home, capturing the essence of Nobu's renowned culinary artistry.