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  • Tuna Tartare

    1 vote
    Tuna Tartare
    Servings: 50
    by Heba Levitt
    4 recipes
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    This is taken from Ina Garten's Barefoot Contessa Family Style cookbook. The recipe is written for a huge quantity and I usually divide it by 4 and serve as an appetizer. Finding very fresh sushi grade ahi tuna is essential to making a delicious dish. I serve it with rice crackers.

    Ingredients

    • 3 3/4 pound very fresh tuna steak
    • 1 1/4 cups olive oil
    • 5 limes, zest grated
    • 1 cup freshly squeezed lime juice
    • 2 1/2 teaspoons wasabi powder
    • 2 1/2 tablespoons soy sauce
    • 2 tablespoons hot red pepper sauce
    • 2 1/2 tablespoons kosher salt
    • 1 1/2 tablespoons freshly ground black pepper
    • 1 1/4 cups minced scallions
    • 3 1/4 tablespoons minced fresh jalapeño, seeds removed
    • 5 ripe Haas avocados
    • 1 1/2 tablespoons toasted sesame seeds

    Directions

    1. Cut the tuna into 1/4-inch dice and place it in a very large bowl.
    2. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
    3. Pour over tuna, add the scallions and jalapeño, and mix well.
    4. Cut the avocados in half, remove the seed and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture.
    5. Add the toasted sesame seeds and season to taste.
    6. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.

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