This is a fresh and simple tuna tartare recipe. We love how the bright lemon juice, spicy peppers, and bold ginger really complement the tuna. The key to this one is incredibly fresh fish. One rule of thumb for buying tuna? If it smells fishy, don't buy it! Raw tuna should be free of any odor.
- 1/4 cup corn oil
- 2 teaspoons grated fresh ginger
- 1 pound sushi-grade tuna
- 1/4 cup finely chopped cilantro
- 1 teaspoon minced jalapeño
- 1 1/2 teaspoons wasabi powder
- 1 teaspoon toasted sesame seeds (black and/or golden)
- 1 tablespoon finely chopped scallion
- 1 1/2 tablespoons lemon juice, plus half a lemon
- Sea salt and freshly ground black pepper
- 1 tomato—peeled, seeded and cut into 1/8-inch dice
- 1 avocado, sliced
- 20 high-quality potato chips
- In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil and set aside.
- With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
- Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
- Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Serve with potato chips and sliced avocado.