Tuna tartar and steak, need ideas
- Richelle Jan 12, 2008 11:05 AM
Here I am with two thick tuna steaks, one is for tartar, the other I want to sear as I like eating it almost raw(as it should be), but I know at times a marinade isn't amiss when it comes time for tuna steak, the meat is sushi quality, was expensive and it's as fresh as it gets.
Also, I do regularly make tartar, but I am looking for a different twist, so please help.
1. Ideas for a simple and easy tuna steak marinade.
2. Different ways to make tuna tartar.
Thank you wonderful chowhounders!
I'll help you if you help me in my pork crisis (see this board).
Two ideas for tuna steak:
1) Marinate in fresh lemon juice, copious (sp?) amounts of chopped fresh garlic, a healthy splash of olive oil (to help it NOT stick to grill and retain moisture) kosher salt and white pepper. That's it- very simple and somehow comes out bigger than the sum of its parts.
2) Go asian: soy, brown sugar, garlic, white wine or mirin, sesasme and or peanut oil splash. After marinating, press two cooking sides in white sesame seeds (raw) and put in hot (but not red-hot) iron skillet or other heavy pan. Resist tempation to move it. Sear it one side, turn and go again. If you get your skillet too hot or let it sear too long you'll burn your sesame seeds- which is okay if you scrape them off... practice practice!
For tartare... I'd go for a Poke recipe personally but if you want tartare I'd do minced shallots, capers, fresh dill or fresh oregano, kosher salt, black pepper, olive oil and a touch of dijon (don't overdo this). It needs some acid I think so splash red wine or balsamic vin.
I've made salmon tartar testing out a friend's recipe book. It had lemon juice and zest, Bermuda onion, chives, an egg, horseradish, dijon mustard, hot sauce, salt and pepper. I truly wanted to put capers in it (as you would for a steak tartar) but since I was testing a recipe I stuck to the letter - it came out great! Lemon zest was a great ingredient.
re: Richard 16
my tuna tartar last night was wonderful, thank you everyone, I am going to have the steak tonight..I like the idea of adding an asian twist to the tartar next time.
You have been most inspiring and though I didn't follow any recipe to the hilt, I did take some of everything to make something I loved, and initiated my teenage dauughter to it too! She loved it!
Okay...I just made my mouth water and so took part of the marinating steak to make another tartar...heaven~savors and mmmms as I go read more on this board~
Oh, I'm so stupid for forgetting to mention how I served the salmon tartar I made. Some salted bagel (or maybe pita) crisps, yes, but I wanted something veg too. So I did Persian cucumber cut on the bias (that was delicious), Belgian endive (great) and celery (meh, won't do again).
I loved it, and the next day the MIL raved about the "dip" I'd made. Dip! Dip!!!
Beef Tartare, Steak Tartare, Cannibal Balls
The legend goes that the Mongolian and Turkic tribes, known as Tartars, when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of mini toast. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
• ½ lb. beef tenderloin, ground for steak tartare (ask your butcher)
• ¼ cup red onion, minced
• ¼ cup parsley leaves, minced
• 1 green onion, finely chopped
• 1 Tablespoon small capers, drained, chopped
• 1 egg yolk (let yolk sit about 5 minutes before mixing)
• 2 anchovy fillets, mashed
• ½ teaspoon salt
• ½ teaspoon black pepper, coarsely ground
1. Combine the onions with half the parsley and green onions.
2. Mix together the chopped capers, egg yolk, anchovies and salt and toss with the parsley and onions.
3. Lightly fold this mixture into the steak to avoid packing the meat too much.
4. Mound steak tartare on chilled plates and shape into a ball and roll in the remaining parsley and green onion.
5. Serve immediately with mini toasts or toasted French bread.