Tuna Tartare
with Snap Pea and Avocado Puree

plate August 28, 2013
Featured Ingredient:

Tuna

From:
Stuarts Seafood

serves: 4-6 people
prep: 25 minutes
cook: 5 minutes

—ingredients—
  • FOR THE TUNA
  • 1 pound fresh tuna
  • 2 tablespoons grapeseed oil
  • 2 tablespoons chives (chopped)
  • 1 tablespoon grated fresh ginger
  • 3-4 tablespoons sunflower sprouts
  • 1-2 tablespoons Asian dressing
  • salt and pepper to taste
  • FOR THE ASIAN DRESSING
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons agave nector (or honey)
  • 2 tablespoons powdered sugar
  • FOR THE PUREE
  • 1 avocado
  • 1 cup snap peas
  • 1 shallot minced
  • 1 jalapeno minced
  • juice of 1/2 lime
  • salt and pepper to taste
—more about—

—//—

I absolutely love raw fish. Sushi, oysters on the half shell, and salmon tartare are all favorites. I find that many of my friends have been reluctant to prepare raw fish at home. Don’t be one of those people. Tartares are so easy. You don’t even have to cook anything! It is important that you buy fish from a reputable fish market. Also, I always tell purveyor that I intend to eat the fish raw and am then given with their freshest specimen. It’s also important that you keep the fish cold and on ice during the dicing. In my opinion the most classic and universally loved is the tuna tartare. This recipe is sure to please any fan of tuna tartare.

I always tell the purveyor that I intend to eat the fish raw and am then given their freshest specimen.

Cut the tuna into 3 or 4 chunks and work with one at a time (so that the others can remain very cold). Dice the tuna as small as as uniform as possible. Return to the fridge. Combine all of the ingredients for the asian dressing in a squeeze bottle and shake. Steam snaps peas for 2-3 minutes and plunge into ice water to stop the cooking. Chop snap peas in a mini food processor until almost pureed. Add shallots, jalapeno, and lime juice and pulse for another minute or so. Add avocado and pulse 10-20 seconds until everything is incorporated. Adjust seasoning with salt and pepper and reserve. In a bowl combine tuna with grapeseed oil. I like to do this step first because I feel like it creates a barrier between the fish and the salt or acid which will “cook” it and change it’s appearance. Next add the chives, ginger, Asian dressing and season with salt and pepper.

To plate, use a mold or cookie cutter, and start with a couple tablespoons of the avocado/pea puree. Top with tuna tartare and then sprouts. In this dish I used sunflower sprouts but anything similar would be great. Enjoy!

 

 

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