Tuna Tartare with Jalapeño Sambal and Baked Banana Chips

Beautiful, delicious and socially responsible, this restaurant-inspired dish from chef Brett Cary is a true show-stopper. Fair Trade Certified™ tuna is coated in a flavorful sambal, or spicy relish, and paired alongside homemade banana chips slow-roasted to crispy perfection. The best part? Each bite empowers fishermen as well as produce, coconut and sugarcane farmers. How’s that for a dish you can feel good about serving?

Recipe appears in: 6 Recipes for Making the Seafood Switch



For the banana chips

  • 3 large, slightly green Fair Trade Certified bananas
  • 1/4 cup Fair Trade Certified coconut oil
  • Salt

For the jalapeño sambal

  • 5 large Fair Trade Certified jalapeños
  • 2 large garlic cloves
  • 1 large shallot
  • 1 oz fresh ginger, peeled and trimmed
  • 2 Fair Trade Certified limes, halved
  • 2 tbsp Fair Trade Certified brown sugar
  • 2 tsp soy sauce
  • 1 tsp fish sauce (optional)
  • 1/4 cup Fair Trade Certified coconut oil
  • Salt

For the tuna tartare

  • 12 oz Fair Trade Certified Natural Blue Ahi Tuna, raw, diced finely or minced
  • Chives, thinly sliced
  • Cilantro leaves
  • Sea Salt

Preparation Instructions

Make the banana chips

  1. Preheat oven to 250 degrees. Thinly slice bananas diagonally into ovals.
  2. Line a baking sheet with parchment paper. Brush bananas with coconut oil and arrange on the sheet so they aren't touching.
  3. Bake 4 hours, or until crispy. Allow to cool before serving.

Make the charred jalapeño sambal

  1. Toss vegetables with coconut oil and salt and char on the grill or under the broiler. Brush the flesh side of the limes with oil and salt and char as done with the vegetables. The limes will become sweeter as they cook.
  2. Remove vegetables and limes from the grill. Remove seeds and pits from the jalapeños for a milder sauce. 
  3. Put all vegetables in a food processor with the sugar, soy, and fish sauces and pulse until it achieves a relish-like consistency.
  4. Transfer the vegetable mixture to a small sauce pan. Squeeze the charred limes, including pulp, into the mix and bring to a low simmer for 3 minutes.  Add salt or fresh lime juice to taste.  Chill until ready to serve. 

Make the tuna tartare

  1. Mix diced tuna with enough sambal to lightly dress the fish. Garnish with sliced chives, cilantro, and sea salt to taste. Serve with banana chips.