Summer Tuna Tartar
Here is a recipe from cycling in California. On one of the best days of my life resting up in San Francisco I had Dim Sum for lunch and then the real feasting began. Hanging out with a group of lively bar owners and chefs I was spoilt rotten with fine wine and some of the best food of my trip. Here is a recipe for the Tuna Tarta that kicked off the proceedings.
- 1 1/2 pounds of fresh Albacore tuna
- Two ripe vine tomatoes
- 2 shallots, finely minced
- 1/4 cup finely chopped chives
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon peeled and grated fresh ginger
- 1 clove garlic, minced
- 3/4 teaspoon orange zest
- 2 tablespoons cilantro, finely chopped
- 1/2 teaspoon salt
- 2 teaspoons lime juice
1. Carefully dice the tuna with a sharp knife into 1/8 inch dice. Transfer the diced tuna into a stainless steel bowl set over ice. Dice the tomatoes into a size equal to the diced tuna. Combine the tuna, tomatoes, shallots, chives, and peanut oil in a mixing bowl. Season to taste with salt and freshly cracked black pepper.
2. To realy impress the inlaws use a two inch ring, mold the tuna tartar onto the center of individual plates. Be sure to pack it tightly in to the mold so that it will retain its shape when molded. Serve with something crispy. Deep fried vegetable shreds.