Feeling a little boujee? Why not serve up some Tuna Tartare – pronounced with a New England accent where wealthy people like to “summer.” Not only is this a really gorgeous dish, it’s packed with protein and Omega threes and lots of veggies. It’s versatile – you can have it as a dinner entrée or as a starter served on cutesy-putsey crackers. However you serve it – I guarantee, your guests and family will be impressed!
Serves: Four (entrée) or 24 (starters)
Time: 10 minute prep; 30 minute chill time
½ English cucumber, peeled, seeded and diced
6 scallions (green onions) – mostly the white parts, with some green – finely chopped
1 jalapeño, seeded, ribs removed and finely minced
1 red bell pepper, finely diced
2 Haas avocados diced
3 tbs capers, drained
1 ½ pounds sushi grade tuna – seared (keeping inside raw) and cut into a 1-inch dice
Juice of two limes
3 tbs soy sauce
1 tbs olive oil
1 tsp Tajin
Salt and pepper to taste
Prepare a heavy skillet with cooking spray and heat over medium heat until starts to gently smoke. While that’s heating, coat the tuna with a little olive oil – just to keep it from sticking. Gently dust with Kosher salt. Sear for 1 minute – turn and sear for another minute. Outside should be slightly brown, and inside bright pink. Remove from the heat and allow to rest on a plate.
Combine the cucumber, scallions, jalapeño, red bell pepper, avocados and capers in a large mixing bowl. In a small bowl, combine the lime juice, soy sauce, olive oil and Tajin. Mix until combine.
Now, cut the tuna into 1-inch cubes. Add to the vegetables. Toss with the soy sauce mixture until well combined. Taste for seasoning and add a bit more Kosher salt and coarsely ground black pepper if desired.
Allow to chill in the refrigerator for at least 30 minutes to allow flavors to come together.
Enjoy over a bed of greens or on crackers!