Tartar de Atún

    I started preparing this recipe about a year ago and there hasn´t been a single occasion in which I haven´t got compliments from my guests.  This tapa takes only about 10 minutes to prepare and the taste and presentation will leave your guests wanting to go home with the recipe.

    I used a recipe by Emeril Lagasse that I found in the food network, but then I simplified it and made a lighter version of it.  I haven´t tried to change it since the first time I made it cause it´s amazing!!

    When I´m in the States I always buy sushi grade tuna to prepare it, but since we are here in Spain I bought a fresh caught slice of red tuna and froze it for 72 hours to kill any parasites.  Always be aware of the dangers of consuming raw fish, making sure you buy it from a good store and also that it has been frozen beforehand (that’s what they do with the sushi grade tuna) so it kills all the parasites that the fish may carry, such as the frightening anisakis.

Here’s what you’ll need:

 MATERIALS

-  Professional food ring (and “pusher” - or fork-  to press layers)

-  Mixing bowls (a small and a medium sized one)

-  Santoku or chef knife

-  Serving plate

 

INGREDIENTS

-  ¾ to 1 pound of tuna fish

-  ½ avocado peeled, cored removed, and diced

-  1 tbsp. of extra virgin olive oil

-  Salt and pepper

-  1 tbsp. of chopped parsley

-  Juice of ½ lemon

-  2 tbsps. of diced (in tiny pieces) red onion

-  1 tbsp. of soy sauce

-  1 tsp. of mustard (I like to use Dijon mustard)

-  1 tbsp. of sesame seeds (to decorate)

-  1 tbsp. of capers (to decorate)

-  Wasabi cream

-  Some greens to garnish the plate

-  Crackers to accompany the tartar

 

HOW TO PREPARE IT

1.  Using a sharp santoku knife, small dice the tuna. Turn the diced tuna in a mixing bowl and season it with salt and pepper.

 

2.  Chop the onion and parsley and add it to the tuna.

 

3.  Dice the avocado, season it with salt and pepper and add a teaspoon of lemon juice to prevent it from turning brown.  Set it aside.

4.  In a small mixing bowl, whisk the oil, lemon juice, soy sauce, and mustard. Toss the vinaigrette over the diced tuna and mix thoroughly.

 

5.  To assemble, place a professional food ring on a serving plate and fill with about 2/3 of the diced tuna tartar. Use the “pusher” or a spoon to level and press down the tartar.

 

6.  Place the diced avocados over the tartar and use the “pusher” again to make it even.

7.  Top the avocado layer with the remaining tuna tartar and use the “pusher” one more time to level the tartar in the ring.

 

8.  Keep the ring in place and set the dish inside the fridge for at least 15 minutes to let the excess juice drain.  It will release about 2 tablespoons of juice.

 

9.  When ready to serve, use a paper towel to clean the extra juice from the place.  Slowly remove the ring and garnish the tartar with the sesame seeds (optional), making them stick to the top and sides.  Sprinkle the capers on top and garnish the plate with some greens.  

 

10.  Place some wasabi cream on the plate as well so your guests can pick the amount of spice they like.

11.  Serve the tuna tartar with some crackers so your guests can pack a good bite of tartar on top!

Enjoy!!