I could eat tuna tartare every day. I adore it, either on its own or as a cracker. If you know me even a little, you know that no matter the season, I virtually always order tuna tartare or any version of it. To be honest, I like my tuna more raw than cooked.
The secret to any tartare recipe is to use the freshest, highest-quality tuna available for sushi. “Sushi-grade” denotes the best available fish in the store, deemed suitable for raw consumption.
After inspection, wholesalers grade the tuna. The greatest ones receive a score of “Grade 1,” indicating that they will probably be sold as sushi-quality fish.
It’s important because nobody wants to get sick. I only get my tartare tuna from a reputable fish market, and I always specify that it is meant to be eaten raw by asking for sushi quality.
I want to see it too. A quick look has a big impact. Before purchasing fish, always be sure to examine it and, if possible, smell it.
Above all, it’s crucial to keep in mind that fresh fish shouldn’t taste fishy. If so, it’s outdated; don’t buy it. Look for meat that is bright, lustrous, and moist when purchasing fresh tuna for tartare. It is best to have a freshly cut piece from the loin portion.
Cut tuna will become brown quite soon as it starts to oxidize. You don’t want the tuna if it appears lifeless or nearly matte because it can be aged.
It’s common for people to be afraid to ask for a new piece to be cut. Avoid becoming. As the customer, you should be aware of what you’re purchasing to ensure your safety.
Read Also: How to Grill Salmon in Foil
One tip for cutting raw tuna is to freeze it for ten to fifteen minutes before slicing. This keeps the tuna from going mushy and hardens it up so you can easily cut it into gorgeous, even slices and cubes.
This tuna tartare recipe, which has Asian influences, is one of my favorites. I use just a few basic ingredients, including red onion, sesame oil, and a small pinch of cayenne pepper for taste.
To balance the texture and give it a somewhat more interesting visual appeal, I add some crumbled dried seaweed, shaved cucumbers, and finishing salt.
This tuna tartare can be served as an appetizer or hors d’oeuvre, but in the summer, especially, I will gladly eat it for dinner paired with a crisp white wine.
Tuna Tartare Recipe
Ingredients
- One-pound sushi-quality tuna
- Two tsp coarsely chopped fresh chives
- Two teaspoons of finely chopped red onion
- Two tsp sesame oil
- Two tsp pure virgin olive oil
- 1/4 tsp salt
- A pinch of cayenne
- Two Persian cucumbers with a thin shaving
- One avocado, cut into small pieces
- One or two crunchy sheets of seaweed
- If necessary, use black finishing salt as a garnish.
- Rice crackers, optional for serving
Instructions
- To firm up, place the tuna in the freezer for 15 to 20 minutes. Dicing will be simpler as a result.
- Combine the onion, sesame oil, olive oil, salt, and cayenne in a medium-sized mixing bowl. Put aside.
- Place the tuna on a chopping board and let it cool before slicing. Cut thin slices with the grain using a slicer or a sharp chef's knife. After that, cut the slices lengthwise. After flipping the tuna, cut it into tiny 1/8-inch dice. Fill the mixing basin with tuna. Toss the ingredients gently to combine. Taste and adjust the seasoning.
- To serve, line the bottom of a serving bowl with slices of cucumber, top with a heaping dollop of tuna tartare, chopped avocado, seaweed, and a final pinch of salt.
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