Classic Tuna Tartare Recipes

Steps:

• In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

Steps:

• Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread.

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl.
• In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
• Pour over the tuna, add the scallions and jalapeno, and mix well.
• Cut the avocados in half, remove the seed, and peel.
• Cut the avocados into 1/4-inch dice.
• Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
• Add the toasted sesame seeds, if using, and season to taste.
• Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
• Serve on crackers.

Steps:

• Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
• Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
• Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

Steps:

• Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
• With freshly washed hands, dice tuna into small bits on a clean cutting board.
• Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
• Garnish with remaining cilantro and scallion and serve.

Steps:

• Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
• Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
• Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
• Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Remove the bowls from the fridge.
• Gently toss the fish with the lime juice, and/or vinegar.
• On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
• Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
• NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
• Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
• GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
• Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
• Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
• Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
• OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
• It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
• OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
• SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.