Tag Archives: Tuna Tartare

Ahi Tuna Tartare

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There are certain dishes that I just assume I will have to go out for. Sushi and Tuna Tartare are up there among the favorites. Conceptually, I know that the degree of difficulty isn’t incredibly high, but for some reason those two dishes just seem like something you have to order in a restaurant. However, I decided to give Tuna Tartare the old college try and I was so happily surprised! This is kind of a hack recipe, but the flavor is there and it saved me from paying gourmet prices and it is “fancy health” – - so fancy that you forget you are eating pretty healthy.

½ Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Olive Oil
1 tsp Wasabi Paste
2 Ahi Tuna Steaks, Diced
½ tsp Coarse Ground Sea Salt
½ tsp Coarse Ground Pepper
½ Medium Cucumber, Diced
¼ Cup Red Onion, Diced
½ Medium Avocado, Diced
¼ Cup Chopped Cilantro

Mix Soy Sauce, Lime Juice, Olive Oil and Wasabi Paste in a small bowl. Season Diced Tuna with Sea Salt and Ground Pepper. Toss Diced Tuna with Diced Cucumber, Red Onion, Avocado and Cilantro.  Pour Sauce over Tuna mixture and serve chilled.

The hardest part was the plating. In lieu of a form that would make it perfectly round, this Tuna Tower was shaped with a small Tupperware! In a pinch, it worked pretty well.

Make Everyday a Holiday: Christmas Eve Dinner Menu!

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Ahi Tuna is Perfect for Amazing Tuna Tartare

The Feast of the Seven Fish is a long-standing family tradition. For a different Christmas Eve Dinner or just a Pescatarean delight, choose a variety of delicious seafood options and fill the whole family.

This is a light approach to heavy holiday dinners and it won’t leave you overstuffed when it comes time for resolutions!

While there are several staples to the 7 Fish dinner, like Cod used to make Baccala, your presentation can make this tradition a bit more modern and take it from once a year feast to any season’s best dinner party. Try these alternative preparations:

Tuna Tartare

Shaved Cucumber
Butter
Shallots
Fresh Ahi Tuna, Small Dice
Extra Virgin Olive Oil
Fresh Lemon Juice
Radish Sprouts
Fleur de Sel or other Sea Salt
Coarse Ground Black Pepper
Avocado

Use a mandolin or sharp knife to cut thin (almost translucent) slices of cucumber. Pan fry Shallots in Butter until golden brown. Toss Diced Ahi Tuna with Olive Oil, Lemon Juice, Sea Salt and Black Pepper and set aside. Cut Avocado into a small dice. Place four overlapping slices of Cucumber on each plate. Using a small circular or square form, layer Avocado and Tuna in a short tower. Garnish with crispy Shallots.

Recommend serving immediately or within 24 hours if kept refrigerated for best results.

 

Crab Ceviche

1/2 Lb Fresh Crab, flaked
1 Tbsp Olive Oil

2 large Tomatoes, chopped
1 Red Onion, finely chopped
1/2 Bunch Cilantro, chopped
3 Spicy Peppers, finely chopped

2 Fresh Limes, juiced
Salt and Pepper to taste

Shred crab meat and toss with olive oil. Fold tomatoes, red onion, cilantro and peppers into the crab.Pour lime juice over the mixture and season with salt and pepper. Toss mixture and refrigerate for an hour before serving.

Seafood Tower

3 Tier Display Tower with Plates
Crushed Ice
Clams
Mussels
Shrimp
Lobster Tails
Lemon
Cilantro or Parsley

All seafood should be steamed, baked or lightly sauteed and served chilled. Arrange clams, mussels, shrimp and lobster tails over crushed ice on a graduated tower. Garnish with lemon and fresh cilantro or parsley (cilantro adds a better flavor). Serve with melted butter, white wine sauce and cocktail sauce.