Tuna Tartare with Sesame

Don’t shy away from preparing raw fish. Look for sushi-grade tuna at a fish market, work quickly, and this dish will be a success! The Asian flavors of ginger, soy, chile and lime juice highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch.

 

Tuna Tartare with Sesame

 

2 tsp. sesame seeds

1 lb. (500 g.) sushi-grade tuna fillet

3/4 tsp. peeled and minced fresh ginger

1 1/2 Tbs. soy sauce, preferably reduced sodium

2 1/4 tsp. fresh lime juice

1 jalapeno chile, finely minced

1 1/2 Tbs. Asian sesame oil

8 pieces fresh chives, about 1 1/2 inches (4 cm.) long

 

In a small dry frying pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2-5 minutes. Pour onto a small plate to cool.

 

Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into a 1/4-inch (6-mm.) cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeno and sesame oil and stir gently to combine.

 

To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing them evenly. Top with the chives and serve. Serves 4.

 

Find more recipes for everyday and special occasions in our cookbook Two in the Kitchen, by Jordan Mackay and Christie Dufault.