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your favorite Tuna Tartare recipe?

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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?

Happy eating,
V

tuna dice
mayo (very light coating)
sriracha hot sauce
wasabi powder
black sesame seeds
fresh lemon juice

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  1. Try mixing wasabi , soy sauce and alittle sugar into the mayo. Then I add some diced avocado to the tuna. yum!

    1. Tuna, coconut milk, cilantro, jalapeno, lime, fish sauce, maybe a little curry paste, etc....
      also, just read a recipe with truffle oil/paste in it, which sounds great, unfortunately, I can't remember where I read it, maybe try s&p, truffle oil, avocado and something acidic.

      1. 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

        1. raspberry vinegar, orange zest, orange juice and a little olive oil.

          1. I use olive oil, a little sesame oil, very finely chopped ginger, cilantro, a little rice wine vinegar, soy sauce, maybe a little lime, toasted sesame seeds, chopped shallots.

            1. 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

              Plus:
              4-6 oz. sushi-grade tuna, diced (about 4-6 oz.)
              1 tbsp. chopped fresh chives
              Rice crackers

              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.

              1. Here's my spin:

                Tuna Tartare

                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.

                Garnishes:
                toasted sesame seeds
                attractively chopped Granny Smith apple
                a little stack of minced, peeled, seeded cucumber
                chicory leaves
                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

                1. i like a little soy sauce, wasabi powder, shallot, cilantro, white pepper, and a touch of rice wine vinegar (lime juice is good too).... a touch of sesame oil for flavor and some EVO for the right consistancy, and you're soooooooooo money.......