TUNA TARTARE

Sides
Written By Mia .

Sushi lovers rejoice! This tuna tartare recipe is simple to make. The hardest part is the plating (photo below) but you don’t have to serve it that way if you just want something quick at home.

TUNA TARTARE RECIPE makes 2 servings

INGREDIENTS

  • 6 oz fresh high quality raw tuna

  • 1 large avocado

  • 1 cucumber

  • 1/4 cup cooked edamame

  • 1 tbsp pickled ginger (optional)

  • micro cilantro (optional) or regular cilantro

  • 1 tbsp soy sauce

  • 2 tbsp rice wine vinegar

  • 1 lime

  • 1 lemon

  • 1/2 tsp sesame oil

  • wonton wrappers

  • vegetable or neutral oil with a high smoke point

DIRECTIONS

  1. Make the tuna marinade by combining soy sauce, rice wine vinegar, the juice and zest of one lemon, and sesame oil

  2. Dice the tuna block as small as you can. Place into a small bowl and season with the marinade. Add in one table spoon at a time and taste as you go, you might not need all of the marinade. Mix and put aside in the refrigerator.

  3. Prepare the vegetables: finely dice the cucumber and pickled ginger. Mix in a bowl with the shelled and cooked edamame. Set aside

  4. Prepare the avocado: split open the avocado and remove the seed. Using a fork or whisk roughly smash the flesh until it has a smooth but still chunky appearance. Season with the juice of one lime, salt, and pepper.

  5. Assembly: place a 4 inch ring mold or tall cookie cutter on your serving plate. Spoon in the avocado mixture and press flat, allowing it to fill no more than half way up the rim. Next, evenly spread a small spoonful of the fresh vegetables no more than 1/4 up the rim. Pat down gently to make sure they are embedded to the top of the avocado. Finally add the tuna tartare, filling the rest of the mold and patting down evenly across. Once it is assembled use the tips of your fingers of one hand to press gently down inside the perimeter of the ring mold and use the opposite hand to slowly remove the ring mold in a steady upward motion. Ta da!

  6. Option to top with microcilantro. Sesame seeds would be good here too!

  7. In a large pan bring the oil to 350F. Cut the square wonton sheets in half diagonally to make triangles. Drop a few wonton wrappers at a time, allowing them to puff and turn color (less than 1 minute). Flip and let the other side crisp up. Remove from the pan onto a paper towel lined tray. Season with salt.

  8. Serve the tuna tartare with a side of wonton chips.

Mia .
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QUINOA SALAD