Tuna Tartare with Lime Crème Fraîche

Name: Tuna Tartare with Lime Crème Fraîche
Yield: makes 24 (serves 8 to 12)
Ingredients: 1/2 pound skinless sushi-grade ahi tuna; 2 teaspoons extra-virgin olive oil; 1/2 large jalapeño chile, seeded and finely minced; 2 tablespoons finely minced red onion; 2 teaspoons toasted sesame seeds; 1/2 teaspoon grated lime zest; 1 teaspoon soy sauce; 1/4 teaspoon fleur de sel or sea salt; 1/3 cup crème fraîche; 1 teaspoon freshly squeezed lime juice; Kosher salt; 24 fried wontons (page 49), shrimp crackers, rice crackers, or thin toasts; Finely minced scallions for garnish

December 22, 2011

A light, bright, citrusy hors d’oeuvre for a warm summer night, this tartare requires impeccably fresh tuna. Keep the fish on ice as you prepare it and serve it immediately for the most vivid flavor. To preserve the tuna’s plum-red color, don’t add the salt or soy sauce until the last moment. You can present the tartare in lettuce cups, if you prefer, instead of on fried wontons or crackers.

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