Ingredients with Measurements:
- 1 lb sushi-grade tuna, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Step-by-step instructions:
1. In a mixing bowl, combine the diced tuna, avocado, red onion, cilantro, and jalapeño pepper.
2. In a separate bowl, whisk together the lime juice, soy sauce, sesame oil, salt, and pepper.
3. Pour the dressing over the tuna mixture and gently toss to combine.
4. Taste and adjust seasoning as needed.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 13g
- Carbohydrates: 7g
- Protein: 23g
Substitutions for ingredients:
- You can substitute the tuna with salmon or any other sushi-grade fish.
- If you don't have sesame oil, you can use olive oil instead.
Variations:
- You can add diced mango or pineapple for a tropical twist.
- You can substitute the cilantro with parsley or basil.
Tips and tricks:
- Make sure to use sushi-grade fish for this recipe.
- Dice the tuna and avocado into small, even pieces for a better texture.
- Serve the tuna tartare with crispy wonton chips or crackers.
Storage instructions:
- Store any leftover tuna tartare in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This recipe is best served cold and should not be reheated.
Presentation ideas:
- Serve the tuna tartare in a small bowl or on a plate.
- Garnish with additional cilantro or sliced jalapeño pepper.
Garnishes:
- Cilantro
- Jalapeño pepper
Pairings:
- This recipe pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Edamame
- Seaweed salad
- Steamed rice
Troubleshooting advice:
- If the tuna tartare is too salty, add more lime juice to balance the flavors.
Food safety advice:
- Make sure to use sushi-grade fish for this recipe to avoid any risk of foodborne illness.
- Wash your hands and all utensils thoroughly before preparing the dish.
Food history:
- Tuna tartare originated in French cuisine and has become a popular dish in many restaurants around the world.
Flavor profiles:
- This dish is fresh, light, and tangy with a hint of spice from the jalapeño pepper.
Serving suggestions:
- Serve the tuna tartare as an appetizer or a light lunch.
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