Tuna Tartar
Tuna Tartar is one of my favorite treats to make.
In Montauk, we have fresh, local tuna caught daily and it’s the best. Since tuna is such a large fish, it shouldn’t be eaten too often which is why I consider this a treat. I love to serve this as an appetizer and then use the leftovers the next day as a “poke” bowl of sorts. I have adapted this recipe over the years and serve it a few different ways. Keep reading to learn more!
Ingredients:
2 tsp sesame seeds
1lb sushi grade tuna fillet
3/4tsp peeled and minced ginger
1 1/2 tbsp soy sauce, I always use low sodium gf tamari
2 1/4 tsp fresh lime juice. I usually use the juice of 1 lime
1 jalapeno chile, finely minced
1 1/12 tbsp toasted sesame oil
8 pieces fresh chives, roughly cut
Method:
In a small dry pan over medium heat, toast the sesame seeds stirring often until fragrant and beginning to brown. About 2-5 minutes. Pour onto a small plate to cool.
Using a very sharp knife (I have this sushi knife and highly recommend investing in one) trim away any sinew or skin from the fillet. Cutting against the grain of the fish, cube it into about 1/4” pieces and place into a bowl.
Add the ginger, soy/tamari sauce, lime juice, jalapeno, and sesame oil, and stir gently to combine.
Top with the sesame seeds and chives and give it one more gentle mix to distribute them a bit.
To Serve:
As the perfect appetizer
This recipe is perfect for serving at a party as an appetizer. It’s visually pleasing, relatively quick and simple to make, and I think is rather impressive! I like to pair it with rice crackers which is a nice touch as this will make the whole dish gluten free which is relevant to many these days.
An inspired "Poke” bowl
This is not a true poke bowl but it’s definitely inspired by one. I love using the left over tuna from the night before to make this for lunch the next day. I cook up some sushi rice, thinly slice some cucumber and toss them with rice wine vinegar, slice up some avocado and voila you have one more meal out of this beautiful dish.