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 1 1/2 inch by 2 1/4 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

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Monahan's Seafood

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