Tuna Tartare – Fish & Chips with a Twist
Oooops! I did it again. It’s like an abusive relationship that you can’t leave because it’s THAT good. You know what I’m talking about. Oh sweet Chinatown.
If my Chinatown saga had a Facebook, I would put “In a Relationship and It’s Complicated”. There’s plenty of verbal abuse and I’m on the receiving end. Yet, I find myself coming back every week hoping things would be different this time around. It’s a vicious cycle. But what do I get out of it? Some damn good tuna.
This time around the tuna had a bright, pinkish color rather than a deeper purple tone. Now, I’m not a fish expert so I can’t tell you which variety of tuna I’ve encountered. Nor do the ever-so-friendly (**as I roll my eyes**) fish monger care to enlighten a seafood half-wit such as myself. But I’ve come to expect this high level of service so my only requirements when I buy tuna is that it’s fresh enough and I won’t spend the next week heaving into the porcelain god.
My confidence in my fish monger is part bravery and part research. I’ve learned on the wonderful world wide web that there isn’t an exact regulation on what constitutes “sushi grade”. It’s mostly a marketing scheme that allows retailers to hike up the price on such fish. As a consumer, you just need to be aware of the parasite destruction process. In layman terms, it’s the process of sufficiently killing any potential parasites by freezing it for at least 24 hours. Armed with this knowledge, I’ve been able to face my fear of raw fish preparation. Care to get over your heebie jeebies on raw fish? Read up!
Hopefully I’ve helped shed some light on this matter for any of you who were just as intimidated by sushi as I was. Preparing tuna tartare at home has been a great adventure for us and with an upcoming sushi course that we’ll be taking at the Institute of Culinary Education, you’ll be seeing a lot more sushi blogs. In the meantime, hope you enjoy our version of fish & chips
|1||lb. fresh tuna, diced in 1/8-inch cube (chilled until ready to serve)|
|3||Tbsp 100% pure sesame oil|
|3||Tbsp corn oil|
|1||Tbsp mniced ginger|
|1||Tbsp premium soy sauce|
|1||Tbsp lemon juice|
|1||tsp wasabi powder|
|1||Tbsp toasted sesame seeds|
|1||Tbsp jalapeño, seeded and diced|
|1||small mango, diced|
|chopped cilantro for garnish|
|lightly salted Kettle chips|
- In a small container, combine corn oil and ginger. Allow to infuse for at least 2 hours. In a separate bowl, mix thoroughly the sesame oil, soy sauce, lemon juice, sugar, mirin, jalapeño, sesame seeds and wasabi powder. When ready to serve, strain infused ginger oil into the sauce mixture. Combine thoroughly with diced tuna.
- You have several serving options. For a cocktail party, you can either place a small scoop of tuna tartare on a spoon topped with diced avocado and mango. Or for our “fish & chips” (an unusual yet complimentary pairing), place a scoop of tuna tartare on a potato chip and top with diced avocado and mango. To serve as a side dish, place a 3-inch ring form on a plate. Add a layer of diced mango, then tuna tartare and avocado. Top with one large potato chip and sprinkle with cilantro. This recipe serves 4-6 people (depending on which presentation you choose).