I just thought I’d share something that I make on a regular basis. On the rare occassion that I do get the chance to play with fresh tuna, I’ve become a tartare fiend. The only problem is finding a good recipe. I’ve tried a lot of them, and they’ve all been pretty disappointing, in my opinion. They’ve either been too fishy, too salty, too bland, or just didn’t live up to their promise of being a tasty appetizer. I thought about just giving up, but decided to do a little research and find a recipe that’s simple, yet tasty. Here it is.
Some bloggers write about themselves or about their lives, while others write about recipes or recipes or something else. Erica is a blogger who writes about food. She is an expert in a variety of cuisines, and an award-winning chef.
If you have a very limited time to make dinner, this tartare recipe is an excellent choice. With only 10 ingredients, the tartare is simple and quick to prepare.
Tartare is a healthy recipe based on minced raw meat or fish, flavored with citrus and seasoned with spices and sauces. Perfect for a special occasion. This tuna tartare is very colorful and tasty. It’s far from complicated, but a very simple recipe that you can prepare in advance, what more could you want? It looks very tasty and is usually served on toast or as a canapé. Of course the main raw material, in this case bluefin tuna, must be fresh and of good quality if the dish is to look good.
This healthy tuna tartare only takes a few minutes to prepare, but includes a few steps that make the recipe a little longer. Tuna, even if fresh, must be frozen at home for 24 to 48 hours to be safe to eat. On the other hand, although you can enjoy this dish right after cooking it, it’s even tastier the next day! We assure you that the wait is worth it. This succulent tuna tartare is a classic with a distinctly Asian touch, as the soy sauce and sesame oil give it incredible flavor.
What is tuna tartare?
Tuna tartare is a very simple and beautiful recipe that can be prepared ahead of time, as it does not require cooking. It is made from raw tuna cubed and marinated for a richer flavor. The base is a diced avocado with lime juice, oil and salt. It is an ideal dish to serve cold on a festive occasion to impress guests. Sprinkle sesame seeds on top to make it crunchy.
How to prepare tuna tartare
Making tuna tartare is easier than you think. Start preparing the tartare. Dice the tuna and mix the soy sauce, sesame oil, wasabi, ginger and salt in a bowl to marinate the tuna. Let it sit for half an hour. Prepare the base by dicing the avocado. Use a mold to spread the tuna over the avocado, sprinkle with sesame seeds for crunch, and serve.
– The raw tuna must be fresh and of good quality to give the dish the look it deserves.
– When cutting the tuna for tartare, you can choose the size that suits you best. There are those who prefer it in the form of hash, or those who like to find well-differentiated cubes. We stay on a medium level and chop it with a knife until it is finely chopped.
– Don’t forget to add a little salt, as the soy sauce already contains enough. It also depends on the type of tuna used, as fresh tuna requires more salt than dried or salted tuna.
– Always taste the tartare before serving to make sure the amounts are right, especially the salt and spices.
– If you don’t have a mold, cut open the bottom of the can of tuna with a can opener and then fill the can to prevent cuts.
How to serve tuna tartar
You can serve the tuna tartare in the middle of the table, and depending on the size of your pan, you can even make mini tartare, very tasty! Another good idea is to serve the tartare in teaspoons for a special occasion. This recipe calls for toast, so serve the basket with toast in the middle, which should be very crispy. Enjoy this delicious and juicy recipe now.
Tuna Tartare Variations
– Tartar is a universal recipe. All you need are good quality raw materials (fresh meat or fish), acid for example. B. lime juice, and your favorite spices.
– You can add capers to the tartare instead of salt.
– For the spicy tuna tartare, add the sriracha to the marinade.
– You can add small pieces of fruit like mango, pomegranate, red fruit.
How to store tuna tartar
If you have leftover cream of tartar, you can store it in sealed jars in the refrigerator for 2 to 3 days. We recommend keeping each item on one side, for example the tuna and marinade in one container and the avocado in another. This will increase the contrast during the meal.
Prepare the tartar. Chop the green onions and set aside.
Cut the tuna into small cubes.
In a bowl, combine the soy sauce, sesame oil, wasabi to taste, ginger and a pinch of salt.
Place the spring onions and tuna in the bowl and mix well to ensure the marinade is fully incorporated. Let it sit for at least half an hour.
Cut the avocado into small cubes and put them in another bowl. Sprinkle with lime juice, a little salt and a tablespoon of olive oil. Mix well.
Once the tuna has rested, you can proceed with the preparation of the tartare.
Take a cladding pan, round or square. Place the dish on the plate on which you want to serve the tartare and fill the bottom with a layer of avocado. Ideally, it should take up half or less of the total height. Flatten slightly with a spoon.
Place the tuna on top and press it down a little.
Turn out and sprinkle with sesame seeds. Serve and enjoy!Tuna Tartare Recipe This is a great and easy recipe to make your own. As we have all been taught by a pro chef or for that matter a near pro at a restaurant, the key to tuna is the quality of the fish. The better the quality, the better the dish. It is not the tuna, but the quality of the ingredients used that makes all the difference..
Read more about tuna tartare with capers and let us know what you think.
Frequently Asked Questions
Is tuna tartare safe?
Tuna tartare is not considered to be safe because the raw fish is not cooked.
What is tuna tartare made of?
Tuna tartare is made of raw tuna, salt, and lemon juice.
How do you cut tuna for tartare?
The tuna is cut into cubes, then mixed with a little mayonnaise, lemon juice, capers, and chopped parsley.