Tuna Tartar
Make sure to use the freshest tuna possible and always keep this dish cold even during preparation so work quickly on a cold surface. This recipe makes several hors d'oeuvres - feeds eight as an appetizer and four as a light entrée or luncheon.
Ingredients
- 1 lb Sushi-grade Tuna
- ½ Finely Chopped Seedless Cucumber
- 1 Small Finely Diced Red Onion
- 1 Diced Avocado
- 2 tbsp Lemon Juice
- 2 tbsp White Rice Vinegar
- 1 tbsp Sugar
- 1 tbsp Hot Sauce (use Frank's - Sriracha is too strong - don't use Tabasco)
- 1 tbsp Wasabi Paste
- 2 tbsp Sesame Seeds
- 2 tbsp Fresh Chopped Scallions
- 2 tbsp Sesame Seeds
Instructions
- Rinse under cold water and finely chop Tuna. Add Cucumber, Red Onion, Avocado, Lemon Juice, White Rice Vinegar, Sugar, Hot Sauce, Wasabi Paste, Sesame Seeds, Scallions and Sesame Seeds.
- Mix well and refrigerate for at least 1-2 hours. This can be made early in the day for an evening cocktail party.
- Serve same day for optimum freshness with mini edible ice cream cones or with endive leaves, sesame crackers, rice crackers and/or crusty bread slices.
