Tuna Tartare

March 7, 2018

 

 

I love going to the grocery store, buying whatever is on offer and seeing what I can create with it. Obviously this week it was tuna steaks at an irresistible price. I don't have a lot of experience working with tuna but I do have a lot of experience eating tartare! Im not going to lie, preparing and serving raw fish was a little scary. Especially as I didn't use the sushi grade tuna recommended in most recipes. I played around with the mix before I added the tuna to make sure I had the right combination. Honestly I was super impressed and my husband declared it as the best tartare he had EVER had! Im not sure If he was just trying to schmooze me so you'll have to be the judge on the recipe for yourself...

 

Ingredients

2 x Fresh tuna steaks

5 x spring onions finely chopped

1tbsp olive oil

1 x lime, zest and juice

1 tsp Wasabi

1/4 tsp ground white pepper

1tsp kosher salt

1 ripe Avodcado cut into small pieces

 

To serve

A bowl of Arugula

salt 

lemon juice

olive oil

 

Ciabatta loaf sliced 

olive oil

 

 

Method

 

Mix the onions, olive oil, lime zest, lime juice, wasabi, salt and pepper in a bowl. 

Cut the tuna steaks into small even pieces. (no bigger than 1cm squared)

Stir the tuna into the mixture.

Gently fold in the Avocado so the pieces don't break up too much.

Cover and refrigerate for one hour.

When you're ready to serve, place the arugula in a separate bowl, sprinkle some salt, drizzle some oil and squeeze a little lemon juice then toss together.

Brush the Ciabatta slices with Olive oil and toast in a pan.

Presentation is up to you, I like to use a cookie cutter to keep a tidy serving of tuna tartare on the plate. 

(Serves 4-6 depending on which course you are presenting)

Make sure you finish any conversation before starting to eat as this dish usually creates a silent dining experience until plates are empty!

 

 

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