Ingredients with Measurements:
- 1 lb. sushi-grade tuna, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. lime juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 ripe tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeded and finely chopped
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Small bowls for serving
Step-by-step instructions:
1. In a mixing bowl, combine the diced tuna, red onion, scallions, cilantro, sesame oil, soy sauce, lime juice, salt, and black pepper. Mix well and set aside.
2. In another mixing bowl, combine the diced tomatoes, red onion, cilantro, jalapeno, lime juice, salt, and pepper. Mix well and set aside.
3. To serve, spoon the tuna tartare into small bowls and top with the tomato salsa.
4. Garnish with additional cilantro leaves, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 7g
- Protein: 25g
Substitutions for ingredients:
- Instead of tuna, you can use salmon or yellowtail.
- Instead of red onion, you can use shallots.
- Instead of jalapeno, you can use serrano pepper.
Variations:
- Add diced avocado to the tuna tartare.
- Serve the tuna tartare on top of crispy wonton chips.
- Add diced mango to the tomato salsa.
Tips and tricks:
- Make sure to use sushi-grade tuna for the tartare.
- Chill the tuna in the refrigerator for 30 minutes before making the tartare.
- Use a sharp knife to dice the tuna into small cubes.
Storage instructions:
- Store any leftover tuna tartare and tomato salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tuna tartare and tomato salsa in small bowls on a platter.
Garnishes:
- Additional cilantro leaves
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Crispy wonton chips
- Steamed rice
Troubleshooting advice:
- If the tuna is not sushi-grade, it may have a fishy taste and smell.
Food safety advice:
- Make sure to use sushi-grade tuna and keep it refrigerated until ready to use.
Food history:
- Tuna tartare originated in French cuisine and has become a popular dish in many restaurants around the world.
Flavor profiles:
- The tuna tartare is savory and slightly spicy, while the tomato salsa is fresh and tangy.
Serving suggestions:
- Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A