So I love tartare – steak and tuna – and I love ceviche too. If we’re at a nice restaurant and any of those are on the menu, it’s going to be hard to convince me not to order it!
However, it was a big leap to go from enjoying these dishes at a restaurant (where I trust they know what they’re doing) to making them at home (where I
have no idea what I’m doing am inexperienced).
Good news though guys – making tuna tartare is not nearly as scary as you’d think and the end result is sooo worth it!
It’s key that you start with super fresh, high-quality tuna. This article was really helpful to me, so after reading it and knowing I was ultimately going to have to operate on a certain level of trust, I decided to go for it!
inspired by Bon Appétit
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons Champagne or white wine vinegar
2 tablespoons grated peeled ginger
10 ounces tuna (I used Bluefin), minced
2 tablespoons olive oil, halved
1 Thai or serrano chile, minced
1 teaspoon minced shallot
1 avocado, halved, pitted
2 radishes, thinly sliced
At least an hour before you’re ready to serve the tartare, combine lime zest, lime juice, sugar and two tablespoons water in a small saucepan. Bring the mixture to a boil, then remove it from the heat, cover and let it cool. Once it has reached room temp, whisk in soy sauce, vinegar and ginger, then refrigerate. This can be done up to 2 days in advance!
Toss minced tuna, one tablespoon of olive oil, chile, shallot and dressing in a medium bowl, then season lightly with salt. In another bowl, mash avocado lightly with remaining one tablespoon of olive oil and a sprinkle of salt.
To serve, divide the mashed avocado into two bowls or small plates with a lip. Top each with half of the tuna mixture, then finish with radish slices. Serve with tortilla chips for dipping.
This is a great recipe to impress friends at a party, or to eat as a meal for two.