Talkin’ Tartare

Last night I decided while strolling through a Whole Foods type store, that it was time to start trying to prepare more interesting dishes for dinner at home. If most people are like me, they start to get into a rut when it comes to what to make for dinner, spaghetti, chicken, rice, beef…blah. So as I was passing the fish section, I noticed one of the employees emerge from the back with a cart loaded with sashimi grade ahi tuna steaks. Bing! I’m makin’ tuna tartare tonight! I immediately scanned the lines of tuna to find the largest, freshest looking piece I could. As the packing date showed, they had all been received, packed, and stocked that very day! So I sniffed out a great recipe on my phone real quick and got to  shopping. The recipe is as follows:

Tuna Tartare with Spicy Mayonnaise

  • 1 tablespoon finely chopped shallots
  • 2 tablespoons homemade mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons spicy chile paste
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon wasabi paste
  • 1 pound sushi-grade tuna, cut into 1/4-inch cubes
  • 1/2 Haas avocado, peeled, seeded and chopped into 1/2-inch cubes, plus 1/2 peeled, seeded and cut into fourths, lengthwise
  • 1/2 cup finely chopped cucumber
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black peppers

The ingredients were fairly simple, and I had most of them stocked in my pantry. The few things I had to purchase were some shallots (which I’m starting to find I should keep around more often), wasabi powder, and avocados. I decided 2 avocados turned out to be a better ratio then just one since the ones I found were on the small side. It took me about 15 minutes to assemble because I was being careful to add the right amount of each ingredient. I’m sure it will go quicker each time I make it now, especially when I start to mess with the recipe a bit. I was hoping to find some yuzu, and shiso leaf, but my local grocer doesn’t carry those items. Anyway, the tartare came out great, everyone commented that they would be more than happy with it if they had ordered it in a restaurant which was nice to hear. So my desire to bring something more interesting into the regular home-cooked routine turned out to be a great move. Needless to say, I’ll be trying to think of other things to make at home that most people don’t think to try and make themselves. So I guess I should show you how my dish turned out. I know the presentation is definitely lacking. Next time I want to try and take more time to make it LOOK as good as it tasted. Enjoy. Jimmy's Tuna Tartare