Tuna Tartare
A delectable Tuna Tartare recipe courtesy of Michelin Star restaurant, K&L Bistro in Sebastopol, California.
Servings: 2 people
Ingredients
- 1 teaspoon chopped shallot
- 2 teaspoons chopped chives
- 1/4 teaspoon fine sea salt
- 2 teaspoons good quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon sriracha sauce or more if you like it spicy
- 1/3 cup sushi grade tuna cut into 1/4 inch cubes
- 1/2 avocado cut into 1/4 inch cubes, to taste
- ponzu sauce and mayonnaise mixed to taste
- microgreens for garnish, optional
- crackers or cucumber slices for serving
Instructions
- Combine first 6 ingredients (shallot through sriracha) and stir to combine. Add tuna and and avocado; gently stir to combine. Mound on a small serving plate or press into an oiled mold or small bowl and turn out onto serving plate for a more elegant presentation.
- Finish with a drizzle of sriracha sauce on plate along with a drizzle of combined ponzu with mayonnaise. Garnish with microgreens if desired and serve with crackers or cucumber slices.
Video
Notes
- K&L serves the tartare with pot sticker wrappers that have been brushed with buttermilk pressed into a mixture of black and white sesame seeds and deep fried @ 300 degrees until golden brown.
- You can scale this recipe to serve as many as you like. Be sure to note the volume of your mold (if using) and use multiple serving plates or serve multiple stacks on a single plate.
Nutrition
Calories: 124kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 349mg | Potassium: 243mg | Fiber: 3g | Vitamin A: 225IU | Vitamin C: 8.1mg | Calcium: 6mg | Iron: 0.3mg
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