TUNA “TARTARE”

                                                                

True tuna tartare isn’t cooked at all, but I love it very rare when it is has been seared in a black skillet with seasonings so it is very close to tartare.  I have made these appetizers twice and both times they were the hit of the evening.  They have to be a special treat because the tuna is so pricey these days, but man are they worth it!  Both times I made these as the appetizer and followed with Jeana’s Thai Grilled Beef Salad and Cold Sesame Noodles, and both times I was a super hero for the night!

Wonton chips (on the blog in this section)

Sushi-grade tuna steaks at least an inch thick, very cold (1 or 2 depending on the size)
Adams Reserve Asian Spice *
Peanut oil
2 lg. avocadoes, diced into 1/3” cubes
2 TB unseasoned rice vinegar
1 TB mirin (sweet Japanese wine)
2 t. lite (low sodium) soy sauce
1-1/2 t. Sesame oil
1 t. wasabi paste
Scant t. Kosher salt
About 1 TB black sesame seeds
Microgreens, preferably Asian blend (Central Market always has them)

Make the avocado mixture first by gently stirring together the diced avocadoes, rice vinegar, mirin, soy sauce, sesame oil, wasabi paste, salt and sesame seeds.  I usually mix all the dressing ingredients together earlier and just before I sear the tuna I stir in the avocadoes and sesame seeds.  However, it can be made an hour ahead, covered and chilled.

I like to put the tuna in the freezer for a few minutes before cooking it so that it is really cold and will stay really rare when searing it.  Rub both sides of the steaks heavily with the Asian Spice mix*, heat a black skillet on high with just enough peanut oil to lightly cover the bottom of the pan.  Once the skillet is really hot sear the tuna on both sides.  It should probably only take about a minute of total time for both sides.  Set it aside to cool for a few minutes.  Then slice it in thin slices and then dice it into smaller pieces.

To assemble start with a wonton chip, then some of the tuna, then the avocado mixture and top with microgreens.  Serve immediately.

*When I was in LA and couldn’t find the Adams Reserve Asian Spice I created my own rub based on the main ingredients listed on the bottle – both kinds of sesame seed (black and toasted white), garlic powder, and ground ginger.