Shiitake Pine-Nut Tartar with Tatsoi & Pears

16 35 374
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Shiitake Pine-Nut Tartar with Tatsoi & Pears
Health Highlights


3 star Anise seeds
1 pods Cardamom pods
1 stick(s) Cinnamon
2 clove(s) Garlic (minced)
1 tsp minced Ginger root
1 tbsp Parsley, fresh (minced)
3 medium Pear (bartlett, peeled)
6 peppercorn Peppercorn
1/4 cup Pine nuts, dried
2 tbsp Sesame oil
1 medium shallot(s) Shallots (finely diced)
1 cup Shiitake mushrooms, raw (caps)
1 tbsp Soy sauce, tamari
4 cup chopped Tatsoi
2 tbsp Vegetable stock/broth
3 cup White wine, dry


In a food processor, process the pine nuts until pasty. Add the mushrooms, ginger, and parsley and pulse until the mushrooms are finely minced. Drizzle with the tamari and shape the mixture into small patties.

In a saute pan over medium heat, cook the oil until wisps of smoke appear. Quickly add the shallot and garlic and saute until brown.

Add the tatsoi and vegetable stock and toss two or three times until the tatsoi just wilts. Remove from the pan. Place all the ingredients and enough water to just cover the pears in a medium-sized saucepan or small pot.

Gently cook over low heat for 20 minutes or until the pears are tender all the way through. Remove the pears (but save the poaching liquid) and place them in a bowl of ice water. Return the pears to the poaching liquid once it has cooled.

To serve, place one tartar patty on each plate. Cut a section of pear and slice and fan it next to the tartar patty. Top with some of the wilted tatsoi.

Nutrition Facts

Per Portion

Calories 374
Calories from fat 113
Calories from saturated fat 12.6
Total Fat 12.6 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 4.6 g
Cholesterol 0.1 mg
Sodium 304 mg
Potassium 482 mg
Total Carbohydrate 33 g
Dietary Fiber 7.1 g
Sugars 16.8 g
Protein 4.0 g

Dietary servings

Per Portion

Fruit 0.8
Meat Alternative 0.2
Vegetables 2.8

Energy sources


Meal Type(s)