First of all, Happy New Year! Hope the next 365 days are full of success, good food, health and love in your live and everyone around you as well.
Today’s recipe is something I wanted to do for you guys for a LONG time and honestly I don’t know why it wasn’t in my blog before. It was my favorite appetizer a couple of years ago and since the husband wanted it so bad recently and it is super easy to make, well…. Here I am writing this recipe. Today we’re having TUNA for lunch, tuna, our red, smooth and tasty friend.
This is my take on a quick and easy Tuna Tartare. Since we are making a tartare (raw protein), please make sure to use sushi grade tuna.
Ingredients (3 portions)
1 lb tuna.
¼ shallot (or 3 tbs of red onion).
2 finely chopped cloves of garlic.
4 tbs lime juice.
3 tbs olive oil.
1 ½ tsp white rice vinegar.
1 ½ tsp sesame oil (be careful with this one since a small portion goes a long way!).
2 medium avocados. Chopped in small cubes.
¼ finely chopped serrano pepper.
3 tsp of finely chopped chives.
1 tsp hemp seed.
1 tsp pink salt.
1 tsp black pepper.
Preparation (20 minutes)
Use a sharp knife to cut all the tuna into small cubes, the same size as the avocado. Half an inch will do the job. Reserve.
In a medium bowl mix 3 teaspoons of lime juice, the white rice vinegar, sesame oil, olive oil, garlic, salt and pepper, hemp seed, serrano pepper and chives. Be careful not to overmix, you don’t want the hemp seed to fall apart.
Add the tuna to the bowl with the liquid mixture and fold it together carefully using a regular spoon. You want also to be careful in this step since raw tuna is fragile.
To serve you can go 2 ways: salad or tower (as I did in the pictures).
If you decide to go on the salad way, just add the avocado to the tuna mixture and fold it one more time, super carefully! Serve on a plate and garnish with more chives and hemp seed.
If you go with the tower version (my favorite one), use a ramequin or any other tool/mold that allows you to make a tower. Place the avocado first and then the tuna mixture, garnishing with more chives and hemp.
If you’re keeping track of your calories, eat this as it is. Now, if you’re not counting anything but the grays on your head, PLEASE use some corn chips and enjoy with a glass of a cold chardonnay!
IMPORTANT: Since you’re eating raw fish here, please keep in mind that you have to eat the food almost right away. This is not a fridge-friendly recipe.
Buen provecho! See you soon and don’t forget to share!