Tuna Tartare | Imamother

Amarante

Wed, Aug 26 2020, 5:00 pm

This was a lovely first course - easy because it was made ahead. You do need to use the best quality fresh tuna just as you would for sushi so it's a bit of a splurge.

Tuna Tartare

Excerpt From: Ina Garten - Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

Serves 6 to 8

¾ pound very fresh tuna steak
4 tablespoons olive oil
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
½ teaspoon wasabi powder
1½ teaspoons soy sauce
6 dashes Tabasco sauce
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalapeño pepper, seeds removed
1 ripe Hass avocado
1 teaspoon toasted sesame seeds (optional)

Cut the tuna into ¼-inch dice and place it in a medium bowl.
In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions and jalapeño, and mix well.

Cut the avocado in half, remove the seed, and peel. Cut the avocado into ¼-inch dice. Carefully mix the avocado into the tuna mixture.

Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.

Serve on crackers.

Use the finest quality tuna you can find; two of the best are yellowfin and big-eye.