your favorite Tuna Tartare recipe?
Just made myself my idea of the perfect tuna tartare (below). But I've got another 20 oz of Ahi tuna, and would love to try a highly-recommended variation.
What's your favorite way of preparing this classic?
mayo (very light coating)
sriracha hot sauce
black sesame seeds
fresh lemon juice
Here's my spin:
You might want to use metal rings, 2’’ or more high and about 3’’ wide, to shape the tartare into an attractive cake. Prepare and measure all ingredients, using a mini-processor to mince the ginger, green peppercorns, scallions, and cucumber, saving the constantly chilled tuna for last, and serve as soon as humanly possible.
2 scallions, white and light green parts only,
finely minced—a little over a tablespoon
3 tablespoons minced peeled and seeded cucumber
1 teaspoon minced fresh ginger
1 teaspoon bottled green peppercorns, roughly chopped
1/2 teaspoon dry mustard
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon vermouth
droplets of toasted sesame oil (optional)
1-2 tablespoons mayonnaise (or 2 FRESH egg yolks, if you utterly trust the supplier)
1 lb. “sushi-quality’’ yellowfin or ahi tuna, finely diced at the last minute
In a non-reactive bowl, mix everything except the tuna thoroughly. Chill, covered, until ready to serve the tartare. Then dice the tuna, add it to the mixture, and stir thoroughly. Use a metal ring to form a cake.
toasted sesame seeds
attractively chopped Granny Smith apple
a little stack of minced, peeled, seeded cucumber
paper-thin lemon slices
assorted sprouts—bean, alfalfa, radish
a few high quality or home-made potato chips, stabbed into the top of the tartare
finely chopped chives, with a few chive spears strewn across the plate
Yield: 2 large portions, or four appetizer portions
I contributed the following for a cooking column in the Feb. 2007 issue of ShojoBeat:
For the dressing you’ll need:
1 tbsp. tamari
1/2 tsp. canola oil
1/2 tsp. toasted sesame oil
1/4 tsp. wasabi paste
1/2 tsp. Sriracha (or other hot sauce)
Juice and zest of half a lemon
1 tbsp. grated fresh ginger
4-6 oz. sushi-grade tuna, diced (about 4-6 oz.)
1 tbsp. chopped fresh chives
Whisk the dressing ingredients together in a small bowl. Gently toss the tuna with the dressing and mix well. Cover with plastic wrap and allow to sit for 10-15 minutes so the flavors can combine. (You can make the tartare a few hours ahead of time and refrigerate it - take it out 15-20 minutes before serving to take the chill off.)
Mound the tartare onto a serving dish, sprinkle with chives and serve with rice crackers.
My fav, Ahi, LaYu chili oil, soy sauce and a little mayo. Top with a bit of avocado and cucumber slivers.
On Tahiti, Moorea, etc... tartare is breakfast material and made w/coconut milk and lime. Sim to above idea. Very yummy. You could add very small pieces of lime to add a bit O' zip. :)KQ