Tuesday, November 8, 2011

Sriracha Tuna Tartare with Fresh Mango and Avocado

Tuna Tartare served on toasted bread with Tuna Steak and a side salad.

I typically think of tuna tartare as a restaurant dish but after reading over a tartare recipe, I realized I was more than capable of making my own version at home.  This is a great appetizer for a dinner party because it can be prepared earlier in the day and doesn't require any heating before serving.

1 pound fresh sushi grade ahi tuna (skin and bones removed)
3 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 1/2 teaspoon soy sauce
1/2 teaspoon wasabi powder
3 tablespoons Sriracha
zest and juice of 1/2 grapefruit
2 shallots minced
1 jalapeno (seeded and minced)
3 greens onions, white part only, sliced on the diagonal
sprinkle of sea salt and fresh ground pepper
2 avocado (cubed)
1 mango (cubed)

1. Dice mango and avocado into 1/4 inch cubes.  Set aside in a bowl.
2. Cube the tuna into 1/4 inch cubes and place in a large bowl.  Add olive oil, sesame oil, soy sauce, wasabi powder, sriracha, grapefruit zest, grapefruit juice, shallots, jalapenos, and green onions.  Stir well.
3. Cover bowl and refrigerate for 30 minutes or more to allow flavors to marinate.
4. Just before serving, combine tuna tartare with mango and avocado. Season to taste with salt and pepper.

Note: For gluten-free kids like me, fell free to serve the tuna tartare without the toast.

Photo Credit: Quincy Dein

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