While I’d like to think cooking for me is very spontaneous – a quick trip to the grocery store that leads to an impromptu meal whipped up with this ingredient and that – I’d say I’d be lying if that was the case. I no doubt have those moments but frankly, they are few and far between. It’s much more likely that a seed of an idea is planted and I let it evolve over weeks and even months. I have a long list of recipes that one day I’d like to cook and often find names of ingredients or dishes scribbled on the tops of papers that on a whim I jotted down for a future endeavor.
That is all to say that today’s post, Tuna Tartare, was months in the making! I’ve been wanting to try it with the gorgeous yellowfin tuna we get from Mermaids Garden since last fall! And the opportunity only just now presented itself.
It’s a hunkin’ piece of tuna! Look at that color!
Much like steak tartare, tuna tartare is a dish I’d commonly leave up to the professionals — raw meat at least can be suspect. Yet this yellowfin tuna is sushi grade and delicious raw… When in Rome, amiright?
This recipe, from Bon Appetit, is quick and combines asian flavors which pairs well with the fresh tuna.
Minced jalapeno and shallots folded into tuna with silky olive oil add a hint of heat. It is then dressed with a mixture of soy sauce, sugar, ginger, vinegar and lime which adds a salty/sweet flavor. And the mashed avocado on top is the perfect finishing touch!
Finally, tuna tartare — a fresh and vibrant appetizer perfect for spring!
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 tablespoons plus 2 tsp. soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons grated peeled ginger
- 1 pound yellowfin tuna, minced
- 2 tablespoon olive oil, divided
- 1 teaspoon minced seeded serrano chile
- 1 teaspoon minced shallot
- Kosher salt
- 1 avocado, halved, pitted
- Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.
- Whisk in soy sauce, vinegar, and ginger to lime mixture to blend.
- Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.
- Divide tuna among small bowls. Top each with the avocado mixture and spoon over dressing.