Sunday, May 16, 2010

Tuna Tartare

I had the BEST appetizer I've had in a long time at Bridge Creek - Tuna Tartare along with a glass of Malbec. This Tartare has left me wanting more, it's lightly creamy, has a bite to it, and so good. I brought home some hoping to have it for lunch the next day, but couldn't help myself and ate the rest later that night.

I've pulled a few recipes off the internet to give this a try myself and each one has a little different twist. One thing I really liked about Bridge Creek's Tartare is that the tuna is served on top of a small bed of an Asian seasame seaweed salad and that made it sooo ono!! (I mixed the seaweed salad through out the tuna before I put it in the to go box)

3 3/4 pounds 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, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. 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. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.


1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato--peeled, seeded and cut into 1/8-inch dice
20 best-quality potato chips

1.In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
2.With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
3.Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
4.Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.


2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows

Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout. In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside. Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week. To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc.

Sesame Seaweed Salad:
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted

Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl. In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.

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