Tuna Tartare with Sesame
Don’t shy away from preparing raw fish. Go to a fish market that carries sushi-grade tuna and work quickly when you are cutting the fish, and this dish will be a success. The Asian flavors of ginger, soy, chile and lime juice highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch.
- 2 tsp. sesame seeds
- 1 lb. sushi-grade tuna fillet
- 3/4 tsp. peeled and minced fresh ginger
- 1 1/2 Tbs. soy sauce, preferably reduced sodium
- 2 1/4 tsp. fresh lime juice
- 1 jalapeño chile, finely minced
- 1 1/2 Tbs. Asian sesame oil
- 8 pieces fresh chives, each about 1 1/2 inches long
In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2 to 5 minutes. Pour onto a small plate to cool.
Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeño and sesame oil and stir gently to combine.
To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing evenly. Top with the chives and serve. Serves 4.
Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault & Jordan Mackay (Weldon Owen, 2012).