Tuna Tartare

By: Kourtney Paranteau

tuna tartare

It’s officially summer time. And my desire to turn on the oven decreases with every degree over 70º. So to celebrate the good weather, I wanted to assemble a six-step tuna tartare perfect for the summer heat. As always, set yourself up for success by MISE-ing your workstation with each ingredient before building your tartare stack.

Ingredients

  • ½ lb sashimi grade tuna, cut into small cubes

  • 2 teaspoons sichuan peppers, freshly ground

  • 1 cup + 1 tablespoon sesame oil

  • 6 egg yolks

  • 1 tablespoon ponzu

  • 4 garlic cloves, minced

  • 1 tablespoon chinese hot mustard powder

  • 2 teaspoons toasted sesame seeds

  • 1 medium avocado, cut into small cubes

  • 1 whole scallion (both green and white parts), sliced

  • 1 large shallot, thinly sliced

  • 3 cups canola oil

  • Nori sheet

Mise En Place

Tuna

  • ½ lb sashimi grade tuna, cut into small cubes

  • 2 teaspoons sichuan peppers, freshly ground

  • 1 teaspoon sesame oil

Mix the above ingredients in a small bowl and set aside.

Chinese mustard aioli

  • 6 egg yolks

  • 2 teaspoons ponzu

  • 4 garlic cloves, minced

  • 1 tablespoon chinese hot mustard powder

  • 1 cup sesame oil

  • 2 teaspoon toasted sesame seeds

In a large bowl whisk yolks and ponzu until completely combined, repeat steps incorporating the garlic and mustard powder. Slowly drizzle in sesame oil while whisking vigorously until the emulsion thickens. Top with sesame seeds.

Avocado

  • 1 medium avocado, cut into small cubes

  • 1 whole scallion (both green and white parts), sliced

  • 1 teaspoon ponzu

Mix the above ingredients in a small bowl and set aside.

Shallots

  • 1 large shallot, thinly sliced

  • 3 cups canola oil

Heat oil in a pot over medium heat and drop in shallots one small handful at a time. Stir shallots consistently as they’re frying until they turn golden brown. Remove from oil with a slotted spoon and allow them to sweat on a small stack of paper towels.

Nori sheet

Cut into cute shapes or into confetti for garnishing.

Sesame oil

2 teaspoons for drizzling.

Mise En Place

Assembly

If you want your appetizer to be a perfect little type-A circle, use a pastry ring or cookie cutter, but if you want a more freeform shape feel free to stack each ingredient in a small bowl. Begin with an avocado base, then add a layer of spicy aioli, followed by a nice crunchy center of crispy shallots. Over the top of the shallots, stack your tuna and garnish with nori and a drizzle of sesame oil. Serve with shrimp chips, baguette, a side of rice or simply a spoon.

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Tuna tartare