Any tuna tartare begins with sushi-grade tuna, cut carefully in small dice. Where the fun lies is in how you choose to dress your tartare. Kitchen Queen likes hers dressed with chile oil, soy sauce, and a little mayo, and topped with avocado and slivered cucumber. harryharry looks to Southeast Asia, and uses coconut milk, cilantro, jalapeno, lime juice, and fish sauce. JoLi goes in a different direction, using raspberry vinegar, orange zest, orange juice, and a little olive oil.
Jenblossom shares her recipe:
1 Tbsp. tamari
1 Tbsp. grated fresh ginger
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
4-6 oz. sushi-grade tuna, diced
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 meld. Mound the tartare onto a serving dish, sprinkle with chives and serve with rice crackers.
Board Links: your favorite Tuna Tartare recipe?