Jeff and I love tuna tartare! We order it everywhere, but we always seem to like the way we make it at home better. Tuna tartare always makes for a great appetizer, but we love it so much that we usually make it as an entree.
This recipe originally came from Ina Garten (the Barefoot Contessa), we just made a few slight tweaks. It’s the best tuna tartare recipe we’ve ever come across and we highly recommend you try it. And the best part… it’s not difficult at all!
Ingredients: (serves 2 as dinner portion)
- 1 lb. fresh tuna steaks (we prefer sushi grade)
- 1/3 cup olive oil
- 1 1/4 lime zest
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon wasabi powder
- 1 teaspoon soy sauce
- 1/2 tablespoon hot sauce
- 1 tablespoon kosher salt
- 1/2 tablespoon fresh ground black pepper
- 1/3 cup minced scallions
- 1 tablespoon chopped fresh jalapeno peppers (seeds removed)
- 1 ripe avocado, pitted and diced
- 1 tablespoon toasted sesame seeds
- 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 them (to prevent discoloration).
- Add half of the the toasted sesame seeds.
- Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
- Serve on tostadas or corn chips with the other half of the toasted sesame seeds sprinkled on top.