Turned-Up Tuna Tartare

Name: Turned-Up Tuna Tartare
Yield: makes 6 to 8 servings
Ingredients: 1 pound fresh yellowfin tuna steak, skin and bones removed; 3 tablespoons extra virgin olive oil; 1 tablespoon toasted sesame oil; 1 teaspoon soy sauce; 1/2 teaspoon wasabi powder; 3 tablespoons Sriracha; Zest and juice of 1/2 grapefruit; 2 shallots, minced; 1 jalapeño, seeded and minced; 3 green onions, white part only, sliced on the diagonal; Salt and freshly ground black pepper; 1 avocado, diced, for garnish; 2 radishes, sliced paper thin, for garnish; Black sesame seeds, for garnish

December 9, 2011

This is one of my absolute favorite recipes to make, and you’ll quickly see why. It has even won over a few friends who usually steer clear of raw fish. It is also quite versatile. On its own, the tuna tartare is great piled high on crackers, flatbreads, or fried wontons, but it can also be used as a first-course salad topped with microgreens or radish sprouts. It also excels atop a plate of mixed greens, with the marinade drizzled over as a dressing.

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