can anyone share a good tuna tartare recipe?
When I get a REALLY good piece of tuna, I just carve it up into Sashimi and eat slices with soy sauce and wasabi. But you need to know that it’s good enough for that.
Second best is Tuna Tataki. You cut your tuna into a long rectangular “loaf” shape. You scorch it on the four sides and roll in black and yellow sesame seeds. Cut into squares which will be red in the center and cooked around the edges. The advantage of this is, if there ARE germs on your chunk of tuna, they are most likely to be on the outside.
I was happy with an oddball tuna tartare recipe I made-up last weekend:
chopped fresh tuna
kosher salt
fine ground black pepper (less quantity than with the salt)
a dash of worcestershire suace
a little bit of olive oil
a little horseradish
cucumber brunoise
I wasn’t measuring anything as I went along, but my guess as to the approximate proportions are:
2/3 C. chopped fresh tuna (I think I used ahi)
2 or 3 pinches kosher salt
1 pinch fine ground black pepper (less quantity than with the salt)
a dash (1/8 - 1/4 tsp) of worcestershire suace
1/2 - 1 T. olive oil
1/2 tsp. horseradish 1/8 C. cucumber brunoise
I usually like to mix-in a raw quail egg, but I forgot to pick some up at the store so I went without. The little bit of horseradish added really complementary flavor, and the cucumber added a nice textural contrast to the raw fish. All of these ingredients should be adjusted to taste – especially since these “measurements” are nothing but guesses, anyways.