Tuna Tartare
from Barefoot Contessa's " Family Style " Remixed in the kitchen of Megan Fraysse
This appetizer is a favorite among my very picky family. I am not even a fan of fish, yet I will completely devour this dish. It is a light, healthy dish that can either be made for a snack, an appetizer, or an entire meal. You can make it as spicy or mild as you please... it is still scrumdiddlyumptious!
Serves 4 - 5
- 3 ¾ pounds incredibly fresh tuna steak (sushi grade)
- 1 ¼ cups olive oil
- 2 limes
- 2 ½ teaspons wasabi powder
- 2 ½ tablespoons soy sauce
- 6 - 10 drops of tabasco
- 1 ½ tablespoons salt
- 1 ½ tablespoons freshly ground black pepper
- 1 ¼ minced scallions (green and white parts)
- 3 ½ tablespoons minced fresh jalapeno pepper with no seeds
- 5 ripe Hass avocados
- 1 ½ tablespoons sesame seeds (optional)
Cut the tuna into ¼-inch dices and place in a large bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, tabasco, salt and pepper.
Pour the mixture over the tuna, add the scallions and jalapeno pepper. Mix gently, but well. Pour the toasted sesame seeds in, if you are using.
Cooking Notes
Do not make this too far ahead of the event because the avocados will start to turn brown and murky. But, definitely allow for the final mixture to sit in the fridge, covered, for about an hour to be sure that the flavors are blended. Serve the tartare on Carr's sesame crackers or endive leaves.