Ingredients with Measurements:
- 1 lb sushi-grade tuna, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 shallots, thinly sliced
- 1/2 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Small saucepan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the diced tuna, soy sauce, sesame oil, rice vinegar, honey, grated ginger, chopped scallions, and chopped cilantro. Mix well and season with salt and pepper to taste.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. In a small saucepan, heat the vegetable oil over medium-high heat.
4. Add the thinly sliced shallots to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
5. Use a slotted spoon to transfer the crispy shallots to a plate lined with paper towels to drain excess oil.
6. To serve, spoon the tuna tartare onto a plate and top with the crispy shallots.
7. Garnish with additional chopped cilantro and scallions, if desired.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Cooking time: 2-3 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 7g
Protein: 23g
Substitutions for ingredients:
- Instead of tuna, you can use salmon or yellowtail.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add diced avocado or mango to the tuna tartare for a tropical twist.
- Serve the tuna tartare on top of crispy wonton chips for added crunch.
- Top the tuna tartare with a drizzle of sriracha or chili oil for some heat.
Tips and tricks:
- Make sure to use sushi-grade tuna for the best flavor and texture.
- Use a sharp chef's knife to dice the tuna into small, uniform pieces.
- Don't overmix the tuna tartare, as it can become mushy.
- To make the crispy shallots ahead of time, store them in an airtight container at room temperature for up to 2 days.
Storage instructions:
Store the tuna tartare in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Do not reheat the tuna tartare, as it is meant to be served cold.
Presentation ideas:
Serve the tuna tartare on a white plate to showcase the vibrant colors of the dish.
Garnishes:
Garnish the tuna tartare with additional chopped cilantro and scallions.
Pairings:
Pair the tuna tartare with a crisp white wine or a light beer.
Suggested side dishes:
Serve the tuna tartare with a side of steamed rice or a mixed green salad.
Troubleshooting advice:
- If the tuna tartare is too salty, add a squeeze of fresh lime juice to balance out the flavors.
- If the tuna tartare is too spicy, add a dollop of plain Greek yogurt or sour cream to cool it down.
Food safety advice:
- Make sure to use sushi-grade tuna to avoid the risk of foodborne illness.
- Wash your hands and all utensils thoroughly before handling raw fish.
- Keep the tuna tartare refrigerated until ready to serve.
Food history:
Tuna tartare is a popular dish in Japanese cuisine and has gained popularity in Western cuisine in recent years.
Flavor profiles:
The tuna tartare is savory, tangy, and slightly sweet, with a crispy and crunchy texture from the shallots.
Serving suggestions:
Serve the tuna tartare as an appetizer or light lunch.
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