I’m the first one to admit that I have no business writing this many recipe posts. I’m not a cook. I always mentally double check that “TSP” stands for teaspoon and not tablespoon. (That’s right, right?) I do, however, spend a lot of time watching those with culinary talent. Case in point- my mother’s Tuna Tartare recipe. She made it once. Told me it was the easiest thing to do….and she was right! (The woman is both an intellectual, social AND culinary genius!). Now, when I’m feeling super fancy or want to confuse the hell of of a guest, I like to whip up this dish. The key is to find a place that has “SUSHI GRADE” fish. If you need help determining fish quality in general, I highly recommend this ChefSteps video. It breakdown how to pick out which fish is the freshest (look at the eyes!) even when it’s behind frosted glass at your local Stop & Shop. I promise this is a super easy recipe and perfect for those last days of summer.
Prep: 30 minutes
Inactive: 1 hour
2 sushi quality tuna steak (Typically about 3-3 ¼ pounds)
1 cup olive oil
5 limes (enough to make 1 cup of lime juice)
2 tablespoons soy sauce
2 tablespoons soy paste (if you have it)
1 spoon sesame oil (to taste)
Kosher salt (to taste)
Pepper (to taste)
5 ripe avocados
3 tablespoons jalapeno pepper (or chili flakes…something with some spice)
1 cup minced scallions (about 12 stocks)
- Cut Tuna, cucumbers and avocado into small dice sized cubes and place in large bowl.
- In a separate bowl, combine olive oil, lime juice, soy sauce, soy paste, chili flakes, salt and pepper.
- Pour over the tuna-veggie mix.
- Allow mixture to sit in the refrigerator for at least 1 hour for flavors to blend.