Tuna Tartare #SundaySupper

by Amy Kim on July 6, 2014 · 61 comments

Tuna Tartare #SundaySupper | www.kimchimom.com

How hot is it where you live? We had a good 1-2 weeks of comfortable spring weather and then BAM! Summer came in like a roaring fire hand-in-hand with swampy humidity. On the flip side, we’ve had some torrential downpours and severe thunderstorms that came with nature’s fireworks. Regardless of the end-of-the-world steamy and flash flood-inducing weather here in the Northeast, Sunday Supper is providing some respite today with some refreshingly cool recipes.  Alaiyo of Pescatarian Journal is at the helm and hosting today’s chillin’ Sunday Supper event!

I’ve faced many culinary “firsts” through this blog and especially through Sunday Supper. A lot of it has to do with seafood! A couple of weeks ago I cooked lobster for the first time. I’ve prepared mussels and clams on the half shell for the first time as well. Regarding raw fish, I always felt I should leave it to the seasoned fishmongers and sushi chefs, but today I’m dabbling with tuna tartare!

Tuna tartare is a great starter to a meal. It’s light and flavorful, and a great start to any meal or perfect as a light lunch. I’ve put an Asian spin on this recipe…of course!

Some tips…
I buy frozen sushi-grade tuna from my local supermarket. Fish that are frozen commercially are frozen at a super low temperature of -35° F and stored at that temperature for a minimum of 15 hours to ensure eradication of all the parasites. The home freezer may not get cold enough to effectively kill all the parasites. When buying frozen tuna, I thaw the fish in the refrigerator overnight.

Click on the following link for more information on seafood safety and some tips on buying sushi-grade fish. Tuna Tartare #SundaySupper | www.kimchimom.com

Tuna Tartare #SundaySupper
 
Author:
Recipe type: Appetizer
Cuisine: Asian Inspired
Serves: 4
Ingredients
  • 2 Tablespoon ponzu
  • ½ teaspoon white sugar
  • ¼ cup finely diced daikon radish (1/8" dice)
  • ¼ cup finely diced cucumber (1/8" dice)
  • 1 pound sushi-grade tuna, thawed
  • 1 Tablespoon sesame oil
  • 1 Tablespoon finely chopped chives
  • ½ teaspoon kosher salt
  • 1 teaspoon roasted sesame seeds
  • 2 Tablespoons soy sauce
Instructions
  1. In a small bowl, combine 1 tablespoon of ponzu, ¼ teaspoon sugar, and a pinch of kosher salt with the daikon, and stir to combine. In another bowl, combine another tablespoon of ponzu, sugar, and a pinch of salt with the cucumber, and stir. Set the daikon and cucumber aside.
  2. Give the tuna a quick rinse and pat dry. On a clean, dry cutting board and with a sharp knife, dice the tuna into ¼-inch cubes.
  3. In a medium-sized bowl, combine the tuna, sesame oil, chives, salt, sesame seeds, and soy sauce. Give a quick stir to thoroughly coat the tuna.
  4. In separate strainers, drain the daikon amd cucumber. To serve, pack a ring mold with a quarter of the tuna mixture. Gently remove the mold. Carefully spoon about a tablespoon of the cucumbers on one half of the tuna, and another tablespoon of the daikon on the other half. Sprinkle some toasted sesame seeds to garnish. If you have black sesame seeds, add a small pinch of that also for contrast.

Check out how the rest of Sunday Supper is chillin’ with these refreshingly cool recipes!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

 

sunday supperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

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