Tuna Tartare {Served as Hors d’Oeuvres}

Tuna Tartare Ingredients

Use fresh, high-quality ingredients.

 

Tuna Tartare - Cubed Tuna

Dice your tuna into fine cubes. It is much easier to slice tuna when it is very cold, almost frozen. I buy my sushi grade tuna from Whole Foods. Here is the company who supplies it (here and here).

 

Tuna Tartare - Ginger

Squeeze a small amount of ginger in a garlic press into a small bowl before adding it to your tuna.
Too much and you will kill its delicate flavor.

I was in a rush to get my hors d’oeuvres photographed before the sun disappeared, so I forgot to photograph the mashed avocado and cream and the tuna with the soy and ginger, but I’m sure you get the gist. I mashed the avocado and sour cream with my hand blender (this one).

 

Tuna Tartare - Photo

Serve as hors d’oeuvres or in larger portions and as appetizers.

TUNA TARTARE {Served as Hors d'Oeuvre}

  • Difficulty: Easy
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Ingredients:
1/2 lb quality sustainably sourced tuna. I get mine frozen fresh from Whole Foods (here).
1/2 ripe avocado
1 tsp of soy sauce
1 square inch of fresh ginger
1 tbsp of sour cream
1 tsp of finely chopped chives

Instructions:
Squeeze the juice out of the ginger with a garlic press.
Get the rest of your ingredients ready.
Mash the avocado and sour cream together until you have a very smooth paste.
Chop your chives and set aside.
Dice your tuna into tiny cubes.
Add 1/2 tsp of ginger to the tuna.
Add 1 tsp of soy sauce to the tuna.
Taste and adjust accordingly but remember, you want only a hint of ginger. Don’t overpower the delicate tuna.
In the dish of your choice (plate, tasting spoon, etc.) place a small amount of avocado puree and add some diced tuna on top.
Sprinkle with chives and serve chilled.

Notes:
You can serve in single bite hors d’oeuvre portions or in larger appetizer-sized servings.
Use high-quality ingredients.
Remember, eating raw fish carries risks.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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