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Serves 2

A CookTale

Every night the dish I plan to prepare begins in my mind as the dish I hope finds its way to a plate. Then the actual attempt to interpret it into three dimensional reality gets tricky. But when it works and what comes to the table is what I had in mind, I did my job. I can’t remember the last time I attempted to prepare Tuna Tartare, so I trod carefully as I prepared the ingredients, and hoped for the best. Cathie was dubious, so was I, but when the finished dish came to the table, we knew it worked out well. I immodestly add, it was a savory success.

INGREDIENTS

3/4 lb of Sushi grade Tuna
2 TB of EVOO
Juice of 1 Lime & grated Zest
1 TB of fresh squeezed Lime Juice
1/2 tsp of Wasabi Powder
A few drops of Tabasco Sauce
1 tsp of Kosher Salt
1/2 tsp of freshly ground Black Pepper
1/4 C of minced Scallion (white & green parts)
1 tsp of minced fresh Jalapeno Pepper, seeds removed
1 ripe Hass Avocado
1 tsp of toasted Sesame Seeds (optional)

METHOD

1. Cut the Tuna into 1/4 inch dice & place it in a medium bowl.

2. In a small bowl, combine the EVOO, Lime Zest, Lime Juice, Wasabi, Soy Sauce, Tabasco, Salt & Pepper. Pour over the Tuna, add the Scallions & Jalapeno & mix well. Cut the Avocado in half, remove the pit & peel. Cut the Avocado into 1/4 inch dice.

3. Carefully mix the Avocado into the Tuna mixture. Add the toasted Sesame & season to taste.

4. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.

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