Prep time: 10 to 12 minutes
Serves: 4 (as an appetizer) or 2 (as a main dish)
Tuna tartare is one of my favorite appetizers to order at a restaurant. However, by preparing this delicacy at home, I can avoid paying $16.00+ for a mere 1-cup serving at each outing.
My recipe for tuna tartare is a perfect dish for Lent – bon appetit!
One 8-ounce sushi grade tuna filet, cut into 1/2-inch cubes
1 Persian cucumber, peeled & cut into 1/2-inch cubes
2 tablespoons finely-chopped red onion
3 tablespoons finely-chopped fresh cilantro (coriander)
1/2 teaspoon black sesame seeds
Juice of 1 lemon or lime
2 tablespoons extra-virgin olive oil
1 to 1-1/4 teaspoons organic Tamari sauce
salt, to taste (add this after Tamari sauce, as it may be too salty)
4 to 8 corn tostada shells (flat)
1. In a 2-quart mixing bowl, combine all ingredients together except for the tostada shells.
2. Using a large spoon, gently toss so that all ingredients are combined. Taste and adjust seasonings.
3. Divide tuna tartare among 2 to 4 plates. Ask guests to spoon some tuna tartare onto a tostada. Bon appetit!
White Wine Pairing: Chilled Chardonnay or Pinot Grigio are suggested.
Text and Photograph ©2017 Nancy DeLucia Real