I used to hate tuna. Especially raw tuna. It just looked so pink and … raw. But for all the skeptics out there, let me just say that tuna is incredible. It’s velvety and soft and delicious. It’s enough to send me straight to the nearest sushi bar right now. But don’t worry, I’ll stay. Especially since this post is all about delicious tuna tartar.
Here’s a recipe that my mom adapted from Emeril Lagasse and makes for me whenever I’m visiting. I love it. And I love her for making it.
Here’s how it’s made:
Then, have her chop up the vegetables: red onion, avocado and cucumber. Tell her if she really loves you she’ll use Persian cucumbers, which are smaller and less watery than regular ones. If she doesn’t have them, don’t panic. Regular cucumbers will work just fine.
Now it’s time to let your poor mother rest and make the dressing. The hardest part is finding all of the ingredients in your cupboard. Especially if your cupboards are anything like mine. Anyway. Combine mayonnaise, honey, chili paste, sesame oil, soy sauce and wasabe until you get a pretty sauce that resembles this one.
- 1 lb. sushi-grade tuna, cut into 1/4 in. cubes
- 1 Haas avocado, cut into 1/2 in. cubes
- 1/2 c. cucumber, cut into 1/4 in. cubes
- 1/2 c. red onion, finely diced
- 2 Tbsp. mayonnaise
- 1 Tbsp. honey
- 2 tsp. spicy chili paste
- 1 1/2 tsp. sesame oil
- 1 tsp. soy sauce
- 1 tsp. wasabe paste
- 1 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- In a medium bowl, combine tuna, avocado, cucumber and onions
- In a separate bowl, combine mayonnaise, honey, chili paste, sesame oil, soy sauce, wasabe paste, salt and pepper
- Pour dressing over tuna mixture and toss until well coated
- Serve chilled with deep fried tortillas or chips