tuna tartare
serves 4
- 1 lb. sashimi grade tuna: yellowfin or bigeye
- 1/2 of a cucumber, peel 1/2 of the skin off lengthwise to create striped pattern, then cut into thin slices
- 3 t olive oil
- 3 t pickled ginger, finely chopped (available at monahan’s)
- 1/4 cup cilantro, finely chopped, use 2t in the tartare, the remaining for garnish
- 1 t jalapeño (or more if you like a little more heat), finely chopped
- 11/2 t wasabi powder
- 1 t toasted sesame seeds
- 1 t scallions finely chopped
- 11/2 t lemon juice plus 1/2 a lemon
- 1 ripe avocado, cut into 1/4 inch cubes
- kosher or sea salt, fresh ground pepper
- rice crackers, thin sliced baguette or wonton crisps
with a good sharp knife, cut tuna into 1/8 inch cubes (i cut around the small amount of the tough sinew and finely chop that part).
combine all ingredients in a mixing bowl, except the 1/2 lemon, extra cilantro and avocados. gently mix ingredients then carefully toss in the avocados. arrange slices of cucumber around the outside edge of 4 plates.
pack tartare mixture in an oiled 1 1/2 inch by 2 1/4 inch round mold in the center of plate, repeat on each plate (if you don’t have a mold use a small, oiled bowl that will hold a nice serving size). drizzle each serving with olive oil, squeeze of lemon and sprinkle with remaining cilantro.
serve with rice crackers, thin sliced baguette or wonton crisps.
