tuna tartar

neilinov · 06-21-2008, 09:15 AM

anyone have a recipe?

capemaychef · 06-21-2008, 01:24 PM

Tuna tartare is the easiest thing in the world to produce....

Take fresh tuna.....dice them up into TINY pieces....set aside....go to any "gourmet" market and get lemon oil....not freshly squeezed lemon(because this will cook the tuna) but a fine olive oil with lemon in it....

Add a touch of lemon oil enough to coat the tuna....a dash of tobasco, a small amount of minced red onion, sprinkle of chives....and of course salt and pepper.

We serve it over a "niscoise" salad...which is sliced cucumber, kalamata olives, cherry tomatoes, white anchovies, sliced red onion, radish mixed with lemon oil as well topped with Wasabi Tobiko....sells great...my favorite way to eat any tuna!!

SAXIS ISLANDER · 06-21-2008, 08:34 PM

lemon oil...nice touch...

adds flavor without cooking the tuner. I like it,

capemaychef · 06-22-2008, 12:38 AM

Quote:

Originally Posted by SAXIS ISLANDER

lemon oil...nice touch...

adds flavor without cooking the tuner. I like it,

Saxis the flavor it adds is great!!!!

A lot of folks use like a very very acidic marinade and it will start to cook the fish turning it a off red color...or greyish...not so hot!!!

You can get some vinegar flavor in but need to go 4-1 oil to vinager to make sure you aren't cooking the fish...but the lemon oil is great!!! The better quality the better the taste and is worth every cent!!!

At work I buy in bottles of first press lemon infused olive oil, comes quarked with a "slow drip" top and is about $30 for 12oz or 16oz...but you don't need a lot of it to make an impression....little dab will do ya!!!

Persistence · 06-22-2008, 02:13 PM

Damn that sounds GOOD!!!

Going to have to try that next time.

Just had some fresh Mahi...some butter/salt/pepper and some lemon juice. Simple but GOOD.

Glenn

capemaychef · 06-22-2008, 04:33 PM

Quote:

Originally Posted by Persistence

Damn that sounds GOOD!!!

Going to have to try that next time.

Just had some fresh Mahi...some butter/salt/pepper and some lemon juice. Simple but GOOD.

Glenn

Glenn....simple is very good and over looked much too often!!!! Got to love adding things that enhance the flavor of the main ingredient instead of masking it ie marinades dressings etc etc etc....love mahi!!

Kahi · 06-23-2008, 10:12 AM

For a more Asian Style recipe, I cube (slightly smaller than casino dice). To do this properly, I place super fresh tuna in the freezer for 15 minutes to firm up the meat, which makes it easier to slice without tearing. Make sure it doesn't freeze.

I add the cubes to a no reactive (plastic) bowl and cover with Toasted Sesame Oil, black and white sesame seeds, chopped chives, a few cubes of Avocado, a splash of soy sauce.

I let it rest in the fridge for a bit while a mix my Wasabi paste, which they also make in a tube.

RichardTerp · 07-08-2008, 12:47 PM

I make mine by choppping very small, cubes of fresh yellow fin or blue fin. Then adding finely diced shallots, olive oil, dijon mustard and a bit of sriracha (Tai chili sauce). You can adjust the amount of sriracha depending on your heat tolerance.

I also make a simpler recipe by just using any commercially available asian garlic/red pepper blend and adding a bit of olive oil.

I'm going to try the lemon oil next time, sounds interesting.

06-21-2008, 01:24 PM	#2
capemaychef Sit down Shut up And fish Join Date: Nov 2006 Location: North Cape May Posts: 513 Credits: 533.0 Boat: 2007 23' Open Contender Home Port: Cape May Occupation: chef	Tuna tartare is the easiest thing in the world to produce.... Take fresh tuna.....dice them up into TINY pieces....set aside....go to any "gourmet" market and get lemon oil....not freshly squeezed lemon(because this will cook the tuna) but a fine olive oil with lemon in it.... Add a touch of lemon oil enough to coat the tuna....a dash of tobasco, a small amount of minced red onion, sprinkle of chives....and of course salt and pepper. We serve it over a "niscoise" salad...which is sliced cucumber, kalamata olives, cherry tomatoes, white anchovies, sliced red onion, radish mixed with lemon oil as well topped with Wasabi Tobiko....sells great...my favorite way to eat any tuna!! __________________ SUMMER FLOUNDER NEED OUR HELP!!! SUPPORT THE SSFFF SO WE MAY FISH IN THE FUTURE

06-21-2008, 08:34 PM	#3
SAXIS ISLANDER Anthony's Ark is a blowboater Join Date: May 2007 Location: Eastern Shore Posts: 307 Credits: 2,015.8 Best Catch: Swelling Toad Occupation: Toilet Paper Salesman	cape may chef lemon oil...nice touch... adds flavor without cooking the tuner. I like it,

06-22-2008, 02:13 PM	#5
Persistence Stop staring at my Avatar. Join Date: Mar 2005 Posts: 387 Credits: 568.2	Damn that sounds GOOD!!! Going to have to try that next time. Just had some fresh Mahi...some butter/salt/pepper and some lemon juice. Simple but GOOD. Glenn __________________ Tight lines, Glenn

06-23-2008, 10:12 AM	#7
Kahi Anthony's Ark is a blowboater Join Date: May 2007 Location: Miami, FL Posts: 251 Credits: 527.5	Another Recipe For a more Asian Style recipe, I cube (slightly smaller than casino dice). To do this properly, I place super fresh tuna in the freezer for 15 minutes to firm up the meat, which makes it easier to slice without tearing. Make sure it doesn't freeze. I add the cubes to a no reactive (plastic) bowl and cover with Toasted Sesame Oil, black and white sesame seeds, chopped chives, a few cubes of Avocado, a splash of soy sauce. I let it rest in the fridge for a bit while a mix my Wasabi paste, which they also make in a tube.

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07-08-2008, 12:47 PM	#8
RichardTerp I practice safe fishing Join Date: Jul 2007 Posts: 73 Credits: 554.5	I make mine by choppping very small, cubes of fresh yellow fin or blue fin. Then adding finely diced shallots, olive oil, dijon mustard and a bit of sriracha (Tai chili sauce). You can adjust the amount of sriracha depending on your heat tolerance. I also make a simpler recipe by just using any commercially available asian garlic/red pepper blend and adding a bit of olive oil. I'm going to try the lemon oil next time, sounds interesting.