Recently Chef K and I discovered he lives 5 minutes away from an amazing fish market. You can definitely taste the difference when you get fresh fish. If you live somewhere like Seattle, fresh seafood is all around you. You just have to know where to look!
If you don’t have a great fish market near you like we do, please make sure you are at least getting sashimi/sushi grade fish. Sashimi grade or sushi grade essentially means that the fish is safe to eat raw, which is what we are doing. Not all fish is the same, so pay attention to the quality of your fish.
This is a dish that looks impressive, but is very easy to make since there’s no actual “cooking” involved. We wanted to keep this recipe simple to showcase the tuna as the star of the dish. I recommend serving your tartare with taro chips or crackers (Chef K had Seaweed and Sesame crackers that worked perfectly for this).
Keep your furikake on your tuna, not the floor,
Your favorite alternative chefs, K & T
Tuna Tartare
Ingredients
- ½ pound sashimi grade ahi tuna
- 1 tsp grated ginger
- 1/2 tsp rice vinegar
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- ½ tsp sriracha
- 1 green onion chopped
- 2 tsp furikake
- ½ avocado sliced or cubed
Instructions
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In a small bowl, combine ginger, vinegar, tamari, sesame oil, and sriracha.
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Add tuna to the bowl and mix until well coated in the tamari mixture.
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Cover the bowl with saran wrap and place in the refrigerator for 20 minutes.
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After 20 minutes, remove the bowl from the refrigerator and add green onion and furikake. Toss until well mixed.
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Feel free to mix in cubed avocado right before serving or top the tuna with an avocado rose like us! Serve with chips or crackers.