My apologies for not posting in awhile. You'd think unemployment would give me more spare time, right? But I broke my camera, and I'm also in the process of fine tuning some recipes - so be on the lookout for new recipes to come!
Those of you that know me, will probably know that I have a special place in my heart for raw protein. From oysters, to carpaccio, to tartare! Below is my recipe for easy tuna tartare. Say goodbye to expensive restaurant prices and stingy portions!
Serves 4-6 as an appetizer
Ingredients:
-1/2 lb sushi grade tuna loin, diced in small cubes
-1 ripe avocado, diced in small cubes
-1 shallot, finely diced
-1 stalk green onion, thinly sliced
-1 tsp low sodium soy
-1/2 tsp sesame oil
-1 tsp extra virgin olive oil
-1/2 tsp salt
-1/4 tsp fresh cracked black pepper
-1/4 tsp freshly grated ginger
-juice of half a lime
- In a medium bowl, gently combine all ingredients.
- Serve immediately over crositni or with regular ridged chips. You can also serve the tartare casually in a bowl, with crostini/chips on the side.
- If you aren't able to serve the tartare right away, cover with clear film wrap and refrigerate. Oxidation may discolour the tartare but it will not affect the flavour.
-1 baguette
-1/3 cup extra virgin olive oil
-1 garlic clove
-salt
- Preheat oven to 400F.
- Line a rimmed baking sheet with parchment paper for easy clean-up.
- Thinly slice baguette (about 1/4" thickness).
- Smash the garlic clove with the flat side of your chef knife. Add garlic and olive oil to a small dish.
- Lightly brush both sides of each bread slice with infused olive oil. Sprinkle with salt.
- Bake for about 10 min, turning slices over at halfway. Keep a close eye on the crostini, you just want them lightly browned. Crostini can be made up to a day in advance.
Avocado - The avocado is ripe when there is a slight give when you press your thumb onto it. It should not be too firm or too soft. Cut the avocado in half lengthwise. Use your knife to cut down onto the pit. Pull the knife away and the pit should pull right out. Use a large spoon to scoop out the flesh just under the skin.
Shallot - I recommend shallots because of the milder flavour. If you aren't able to get shallots, try a sweeter onion like Spanish or Walla Walla, but just use about a tablespoon of diced onion. You can also soak a regular onion in ice water for 15 min to take away some of the bite.
Tuna - Do not buy tuna steaks for tartare. You don't want to mess with bones. Please only buy sushi grade tuna from a reputable fish monger. It should be firm and not have any noticeable odour. If the tuna has skin, or flesh that is very dark red/brown (blood line) you or your monger should remove it.
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