And they combined and got saucy and lived happily ever after.
Just kidding. But I did make one of the finest tuna tartare's I've ever eaten this weekend, and I have to share this culinary experience with you.
First of all, as some of you know, I've often talked about how I missed my calling as a chef/caterer/food critic/whathaveyou... so I try to keep up with food blogs and learn new cooking techniques all the time.
Plus, I'm a bit tired of steaks on the BBQ.
So I jumped on fellow Montrealer (and my friend's sister-in-law) Danielle Garonce's blog, to see what's new. As a caterer and all around foodie, her blog is always full of recipes, food ideas, and reviews of Montreal restaurants, many of which I so miss. Her food always looks so beautiful and delicious, that I was looking forward to trying one of her (less intricate) recipes.
Last week she posted this recipe for tuna tartare and I knew I had to take the challenge. As is typical, I changed a few things, some due to laziness (I bought rice crackers instead of frying my own lotus root), some due to caloric intake (still working on reducing mine), but in general, I think I did pretty well. Even my hard to please dinner mate went back for more.
So here it is, made for two -
- 3/4 of a pound of sashimi grade tuna or better
- 2 limes, zested
- little less than 1/2C of olive oil
- 1 tsp wasabi powder
- 1 tbsp soy sauce
- drop of sesame oil
- 1tbsp Sriracha sauce (if you're like me and need to Google this, it's just hot chili sauce)
- salt & pepper
- 2 tbsp scallions, sliced thin
- 1 and a 1/2 ripe avocados
- package of rice crackers
- Optional: spicy mayo (from the sushi counter)
Dice the tuna into small cubes (or smaller, depending on your taste), and place in a small bowl. In a separate bowl, combine the olive oil, lime zest, wasabi, soy sauce, Sriracha, salt, and pepper. Pour over the tuna, add the scallions, and mix well. You will not need all the marinade, so use your discretion. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice, add lime juice and toss. Using a mold (or in a pinch, cut out the bottom of one of your kid's plastic bowls, as I did), fill the bottom with avocado. Layer the top with the tuna and carefully remove the mold. Serve with simple rice crackers or go crazy and make Danielle's amazing looking lotus root chips. Drizzle plate with the spicy mayo, and serve. You will have two large dinner servings, and enough for 4 apps.
Seriously delicious, and not hard on the eyes either: