tuna tartare

a tartare is by definition a preparation of either finely chopped raw meat or raw fish with a special seasoning or sauce. it is definitely not for everyone. personally i have always loved steak tartare, and i am also a huge fan of sushi and raw fish. so when i first heard of tuna tartare, it was like music to my ears.

this recipe originates from a william sonoma book i own, and is very lightly altered. i have looked for other recipes, but i couldn’t find many. because it is so very good, i am including it on my blog. it is super easy to make and is totally worth it. finding all the ingredients will possibly be your only challenge — one you will quickly forget after your first bite!

ingredients

3/4 lb ~ 375g -sushi-grade ahi tuna -cut into small dice

2 -shallots -finely chopped

2 tbsp -chives -chopped not too small

1/2 tsp -fleur de sel -to taste

1/2 tsp -fresh ground pepper -to taste

ingredients for the dressing

1 -egg yolk

3/4 tsp -fresh ginger -grated

1/2 -garlic clove -finely chopped

1.5 tsp -japanese hot mustard -either prepared or dry (use 1 tsp)

1 tbsp -mirin

1 tbsp -soy sauce

1/4 cup ~ 60ml -rice vinegar

1/3 cup ~ 80ml -peanut oil -i usually use olive oil

2 tbsp -asian sesame oil

about the ingredients: nowadays the tuna is fairly easy to find, at least here in vancouver, and most supermarkets carry it. the first time you buy it make sure it is the right tuna that can be eaten rare as sushi or seared. the ingredients that can be tricky to find are the asian hot mustard and the mirin. those i found at fujiya. the hot mustard i prefer is the dry one, and it comes in a tiny tin much like wasabi powder. the mirin is a liquid and comes in a small bottle. everything else can be found at regular grocery stores.

about substitutions: the first time i made the dressing i didn’t have all the ingredients so i used wasabi powder instead of hot mustard, olive oil instead of peanut oil (i admit to never have the latter) and i omitted the mirin altogether as i did not even know what it was. the result was very good. so don’t panic if you’re missing something!

• always keep the tuna very cold — this is very important.

• in a food processor, blender, or something a bit smaller if you have, combine the first six ingredients for the dressing (egg yolk, ginger, garlic, mustard, mirin and soy sauce).

• once smooth, add the vinegar. blend for a few seconds.

• with the motor still running, slowly drizzle in both oils until emulsified.

• transfer the dressing into a container and keep it refrigerated until ready to use. you can keep the dressing up to a week and you can also use it for salad dressing.

note: the dressing will be fairly liquid.

• once your tuna is thawed, cut it into small pieces. if you have a good knife you can even cut it while it is still a bit frozen as it is easier to cut it into smaller pieces.

• toss in the shallots, the salt and pepper, and add some of the dressing. add just a little bit at a time so it covers the tuna but doesn’t make it too soupy.

• sprinkle the chives over the tuna and serve it very cold, with chopsticks.

oh my... i am salivating just writing about it!

i sure hope you enjoy this tartare as much as i do! it is totally addictive!

please let me know if you enjoy this tartare by leaving me a comment ~ thanks!