Homemade Asian Inspired Tuna Tartare Recipe
We got our hands on some stunning sushi-quality medium fat tuna, so we decided to make a tuna tartare out of it. Tartare usually refers to something like beef, but tuna tartare is a staple at a lot of higher end restaurants as a delicious appetizer or amuse-bouche. Unlike other raw fish dishes like ceviche or poke, tartare does not cure or marinate the fish in an acidic liquid like lime juice. Please make sure that if you're making this dish that you are using sushi-grade fish, which has been flash frozen and specially handled to make it safer for raw consumption, and also please don't keep leftovers hanging around! It should be eaten within 24 hours of making it.
I know some people have a hard time with raw fish, but this dish is just so delicious. It is lightly seasoned but full of amazing accent flavours. One thing we used that you won't have on hand is the calamondin hot sauce that we're in the process of making. You can replace that with a little dollop of any kind of hot sauce that you'd like. A bit of Tabasco or a tiny amount of Frank's Red Hot would be a lovely spicy accent along with a little dash of lemon or lime juice for a citrus zing. And if you're not into making the chips (deep frying is a pain, I know!), then serve this with nice little crackers or even just potato chips. It would probably even go decently well with something like ketchup chips or maybe even salt and vinegar.
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