Posts Tagged ‘tartare’

TUNA TARTARE

Posted: October 24, 2017 in Uncategorized
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Tuna season is back here in New England. I go to the Aquidneck Farmers Market just outside of Newport, RI on weekends and get my fresh seafood from The Local Catch, because I want local, sustainable seafood. (www.thelocalcatch.com)

For me, the only way to eat tuna is raw, and not just sushi or sashimi. Most restaurants serve tuna seared on the outside and raw on the inside, and you can tell the quality of the tuna just isn’t there. It usually needs to be drowned in soy sauce to have any taste at all.

So finding different ways to marinate quality tuna at home is a great way to get my fix.

The first step is to get the best quality tuna I can afford. That means buying it in season from local fishermen, and buying more than I need. When I find a really nice large slab of tuna, I take it home and cut it into individual portions (about 1 lb. each), wrap them well and freeze them for future use.

Even though tuna rarely has parasites, I don’t usually eat it fresh off the boat. Maybe I’m a little paranoid, but I like the idea of freezing it for about a week. Technically, you need to freeze fish at a temperature of -4°F (-20°C) or below for 7 days, for parasites to be killed. (In the United States, this is required by law of all fish served at sushi restaurants, with tuna being the only exception.) My freezer doesn’t reach -4°F, so maybe I’m wasting my time. But freezing the tuna also makes it easier to cut into small cubes.

Most marinades or ceviches feature lemon or lime as the citrus component. I really enjoy the freshness of grapefruit, and it really works here. This recipe was literally created by opening my fridge and pantry, and grabbing whatever looked good.

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1 lb. excellent quality raw tuna
juice of 1 grapefruit
1 teaspoon grapefruit zest
2 teaspoons low-salt soy sauce
1/2 teaspoon wasabi powder
1/2 teaspoon hot pepper sauce (I use Frank’s Red Hot)
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/4 teaspoon sea salt (I use Fleur de Sel)
1 tablespoon chopped scallions, green part only
sesame seeds (optional)
cubed avocado or plain guacamole

 

If you’re starting with frozen tuna, allow it to thaw just enough that you can cut it into small cubes easily. Place the cut tuna in a bowl and keep it in the fridge.

In another bowl, combine all the other ingredients, except the sesame seeds and avocado. Pour these ingredients onto the tuna and mix well. Put the tuna back in the fridge to marinate for at least an hour.

When you’re ready to serve, use a slotted spoon to place the tuna on a plate, to keep it from being too runny. Top with a sprinkling of sesame seeds, if you like, and serve with fresh cubed avocado, or even plain guacamole.

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The key to great tuna tartare is super fresh tuna. And although I get it practically off-the-boat fresh here in RI from the folks at The Local Catch, a group that sells only fresh, local and sustainable seafood, I still freeze my tuna before using it. It’s easier to cut tuna cleanly into cubes when it’s still a bit frozen.

 

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1 lb. super-fresh tuna
1/4 cup olive oil
zest of 1 lime
1/4 cup fresh lime juice
1/2 teaspoon wasabi powder
1 1/2 teaspoons soy sauce
1/2 teaspoon hot pepper sauce (I use Frank’s)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup scallions, minced (white and green parts)
1 avocado, chopped into 1/4″ cubes
1 1/2 teaspoons toasted sesame seeds (optional)

 

Chop the tuna into 1/4″ cubes or smaller. Place in a large bowl and keep in the fridge.

In another bowl, combine the olive oil, lime zest and juice, wasabi powder, soy sauce, hot pepper sauce, salt and pepper, and scallions. Pour this over the tuna and mix gently.

Add the chopped avocado to the bowl and mix gently.

Let it sit in the fridge for at least an hour for the flavors to combine. Before serving, take the bowl out of the fridge and let it warm just slightly. Taste for seasoning. Top with sesame seeds.

Serve on crackers or over fresh greens.

The key to great tuna tartare is super fresh tuna. I was lucky: I got a phone call from friends who had an overload of just-caught tuna delivered to their door! I gladly accepted whatever they wanted to give me, and made this dish…

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Ingredients:

 

1 lb. super-fresh tuna

1/4 cup olive oil

zest of 1 lime

1/4 cup fresh lime juice

1/2 teaspoon wasabi powder

1 1/2 teaspoons soy sauce

1/2 teaspoon hot pepper sauce (I use Frank’s)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup scallions, minced (white and green parts)

1 avocado, chopped into 1/4″ cubes

1 1/2 teaspoons toasted sesame seeds (optional)

 

Chop the tuna into 1/4″ cubes or smaller. Place in a large bowl and keep in the fridge.

In another bowl, combine olive oil, lime zest and juice, wasabi powder, soy sauce, hot pepper sauce, salt and pepper, scallions, and chopped avocado. Mix gently so you don’t mash the avocado.

Add this mixture to the bowl of tuna and combine gently. Let it sit in the fridge for at least an hour for the flavors to combine. Before serving, take the bowl out of the fridge and let it warm just slightly. Taste for seasoning. Top with optional sesame seeds.