Tuna Tartare

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

1 lb. sashimi grade tuna: yellowfin or bigeye

1/2 of a cucumber, peel 1/2 of the skin off lengthwise to create striped pattern, then cut into thin slices

3 T olive oil

3 t pickled ginger, finely chopped (available at Monahan’s)

1/4 cup cilantro, finely chopped, use 2T in the tartare, the remaining for garnish

1 t jalapeño (or more if you like a little more heat), finely chopped

11/2 t wasabi powder

1 t toasted sesame seeds

1 T scallions finely chopped

11/2 T lemon juice plus 1/2 a lemon

1 ripe avocado, cut into 1/4 inch cubes

Kosher or sea salt, fresh ground pepper

Rice crackers, thin sliced baguette or wonton crisps

With a good sharp knife, cut tuna into 1/8 inch cubes (I cut around the small amount of the tough sinew and finely chop that part)

Combine all ingredients in a mixing bowl, except the 1/2 lemon, extra cilantro and avocados

Gently mix ingredients then carefully toss in the avocados

Arrange slices of cucumber around the outside edge of 4 plates

Pack tartare mixture in an oiled 11/2 inch by 21/4 inch round mold in the center of plate, repeat on each plate (If you don’t have a mold use a small, oiled bowl that will hold a nice serving size)

Drizzle each serving with olive oil, squeeze of lemon and sprinkle with remaining cilantro

Serve with rice crackers, thin sliced baguette or wonton crisps

Monahan's Seafood

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