July 20th, 2010
This is a Tuna Tartar that is influenced with Asian flavors. This was requested by one of my sister-in-law’s. She was thinking of my mom’s recipe- she makes one similar to this in huge batches for family gatherings, and everyone gobbles it right up!
I adapted this Tuna Tartar recipe from my mom’s tartar recipe. It uses Albacore Tuna instead of Blue fin Tuna, and it is infused with ginger, chili, cilantro, soy and sesame.
This is a great and addictive appetizer that is light enough to eat before a meal, and is great for the summer. Just serve the tartar in a bowl with crostini or crackers for eating it with.
Tuna Tartar, serves 6
8oz Albacore Tuna steak (you could also use blue fin or yellow tail), chopped into small pieces (1/4” cubes)
1 large avocado, chopped into ¼” chunks
1 jalapeno, minced
1” long piece of ginger, peeled and minced
1 clove garlic, minced
2 Tbs green onion, thinly sliced
½ red peper, finely chopped
2 Tbs sesame oil
1 Tbs rice wine vinegar
2 Tbs soy sauce
1 cup cilantro, chopped
3 Tbs toasted sesame seeds
(I use a mini prep to finely mince the ginger, garlic and jalapeno- but you could just mince them by hand too.)
Mix all of the ingredients in a bowl. And gently stir to combine. Serve with crostini or crackers.