A Favorite Dish {Tuna Tartare}

A very favorite dish of mine can be found at many restaurants, including The Cheesecake Factory and a local spot called Aperitivo (amazzzinnggg).

I love Tuna. I love it in sushi. I love it seared and served over rice. I love it seared and cooled over a salad. I love it in carpaccio. But, my heart skips a beat whenever I am served Tuna Tartare. 

 

I've ordered this dish almost every time I've seen it on a menu. I've almost always seen it served layered with avocado. Sometimes it has matchstick radishes, sometimes it has a layer of tempura (I don't like that), sometimes it has diced mango (love that).

My Husband's Uncle caught a BLUEFIN tuna while fishing off the coast of the cape. They know of my deep love for all things tuna, so they saved the belly (or Toro) for me. 

My Inlaws and Husband aren't die hard fans of eating raw tuna, like me. I thought that my favorite dish is a nice gateway dish to introduce them to tuna raw.

 

My Mother in Law found a great recipe for Tuna Tartare in Bon Appetit magazine. I stuck to the recipe when I made it, but I would definitely alter it a bit, because there were a few things that I wasn't a huge fan of. They mashed up 1 avocado with 1 tbsp of olive oil, and I didn't like that at all. I don't think that the avocado needs any oil, it is creamy and wonderful all on its own. They also only used 1 avocado for 4 people, but I used 2.

TUNA TARTARE RECIPE

Ingredients: 

Dressing

2 tsp finely grated lime zest

2 tbsp fresh lime juice

1 tbsp sugar

2 tbsp + 2 tsp soy sauce

2 tbsp champagne vinegar

2 tbsp grated ginger

Wonton Crisps

8 wonton wrappers, sliced diagonally into triangles

2 tbsp olive oil

2 tbsp sesame seed seasoning blend

Tuna

10 oz sushi grade tuna minced** (we had Bluefin Toro, the best of the best in the world. I am seriously spoiled)

1 tbsp olive oil

1 tsp minced chili (serrano, jalepeno)

1 tsp minced shallot

Kosher Salt

2 avocado, halved, pitted

4 radishes thinly sliced and then cut into matchsticks

A few drizzles of chili oil

**A good tip for mincing tuna is doing while it is a little frozen. I put our belly in the freezer for a half hour before you are ready to mince**

Recipe: 

Dressing

1. Combine the lime zest, lime juice, sugar, and 2 tbsp of water in a small saucepan
2. Bring them to a boil, and remove from heat
3. Cover and let cool completely
4. Strain through a mesh sieve into a medium bowl
5. Whisk in soy sauce, vinegar, and ginger until combined
6. Chill until ready to use

Wonton Crisps

1. Preheat oven to 350
2. Prepare a baking sheet with parchment
3. Put wontons on parchment
4. Brush face up side of wontons with olive oil
5. Sprinkle with sesame seed blend
6. Bake in oven for ~7 minutes, or until golden brown

Tuna

1. Toss minced tuna with olive oil, shallot, and chile
2. Scoop avocado flesh into a small bowl, with a pinch of kosher salt, and mash until there are only a few chunks. 
3. Divide avocado among plates
4. Top the avocado with the tuna mixture
5. Drizzle a tbsp of the dressing onto each of 4 stacks
6. Top with radishes
7. Drizzle with chile oil
8. Make plate look pretty by adding wontons
9. SERVE
10. I recommend putting the dressing on the table too, as people will likely want more.

I have had a very hurt back for almost 3 weeks now, and my Husband got me this gorgeous sunflower to brighten my day.

Naturally, glamor shots to follow.

Hope you enjoyed! This is another meal off of My Bucket List, another item added to My Finished Projects.   

HOLLER!