We unexpectedly ended up with a beautiful but overly thin slab of sashimi grade tuna and needed to treat it right. Options were limited, but spicy tuna tartare with champagne proved a winner. Based off a recipe from Ina Garten that claimed to serve 50 (though we only reduced by 5 to serve 2) with the usual tweaks and local (from the fridge/pantry) ingredients.
Ingredients
3/4lbsTuna (sashimi grade preferred)
1/3CupOlive Oil
1wlLime (zested)
1/4CupLime Juice
1/2TblSoy Sauce
1/2TblHot Pepper Sauce (we use Cholula)
1/2TblWasabi Paste
1tspKosher Salt
1tspBlack Pepper
1/4CupGreen Onion/Scallions (approximately 3 , minced)
1TblJalapeño (seeds removed and minced)
1wholeAvocado
1tspSesame Seeds
1/3CupOlive Oil
1wlLime (zested)
1/4CupLime Juice
1/2TblSoy Sauce
1/2TblHot Pepper Sauce (we use Cholula)
1/2TblWasabi Paste
1tspKosher Salt
1tspBlack Pepper
1/4CupGreen Onion/Scallions (approximately 3 , minced)
1TblJalapeño (seeds removed and minced)
1wholeAvocado
1tspSesame Seeds
Preparation
- Dice tuna into 1/4 inch cubes and place in lidded bowl.
- Combine olive oil, lime zest, lime juice, wasabi paste, soy sauce, hot pepper sauce, salt and pepper in a separate bowl and taste for seasoning.
- Pour over tuna and add the green onions/scallions and jalapeño and stir gently to incorporate.
- Cover mixture and refrigerate for 30-45 minutes (max 60 minutes as the lime juice acid is cooking the tuna). Gently shake every 10-15 minutes.
- Start rice in rice cooker with chicken stock and soy sauce.
- Dice avocado into 1/4 inch cubes and sprinkle with lime juice.
- If making wonton crispies (an excellent match), start them now.
- Garnish with avacado cubes and seseme seeds, serve and enjoy.
Credits
Based on a recipe from Ina Garten.