Seaweed Tartare

READY IN: 2hrs 5mins
Recipe by Mad Maryno

I have found this recipe on a french vegetarian forum ( and i fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu.

Top Review by grumblebee

Oh my gosh! This is an amazingly delicious recipe. I have made this 3 times already (first 2 batches went quickly so I increased the amounts for the 3rd one :P) The last batch I made I used more wakame and capers than the previous versions -- this made it even better as I really love the flavour of the seaweeds and the capers add a nice tang/saltiness. For those who don't like too much salt you might want to decrease the tamari to 1 tsp or even omit it altogether as this can be quite salty. But I love salty things and besides, the flavours are very intense so you only need a little dab on whatever you are using it on. :) This is definitely a new favourite of mine. It looks pretty too. Kind of like fancy cavier or something... lol. I'm going to take this a potluck next week along with some rice crackers for serving. I know it'll be a hit! [Made & reviewed for one of my adoptees in this Spring's PAC]

Ingredients Nutrition


  1. Mix all the ingredients in a medium bowl.
  2. Let sit in the fridge for at least a couple of hours.
  3. Serve room temperature to avoid solidification of the olive oil.

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