petrossian_fondue.jpg

petrossian_cake.jpg

Ahi Tuna Tartare

by Laura Zolnoski
Print Email

tunatartate.jpgI always think of avocado as one of my top summer foods. On wheat bread with goat cheese and tomato, alongside a quesadilla, on toast, or smashed with a fork into guacamole, avocados at their prime are just the best!

I have been obsessed with the combination of avocado, orange, and raw fish (this recipe may have started it). Usually, we keep the fish plain, with microgreens, avocado, maybe citrus, and a simple dressing, but I decided to take a stab at a tartare with this recipe.

Now I’m not 100% sure if this technically counts as a tartare – it might have poke leanings (feel free to enlighten me!), but whatever it is, this Asian-inspired dish is the perfect appetizer for a warm summer evening!

Asian-Inspired Ahi Tartare
serves two as a good-size appetizer 

1 tablespoon vegetable, corn, or canola Oil
Fresh ginger
2 tablespoons soy sauce
1 teaspoon wasabi powder
1 green onion, thinly sliced
1/2 teaspoon toasted sesame seeds
1 tablespoon water
1/3 of a pound sushi-grade ahi tuna*
1 large orange
1/2 avocado

*You can ask your fishmonger (you know my favorite…Pier 46!) to remove the blood part and skin for you to make your life easier.

1. Peel the end of a piece of ginger and use the peeler to shave off about a teaspoon of fresh ginger. You can also grate or mince it. Combine with oil and let rest for 1-2 hours.

2. Combine soy sauce, wasabi, green onion, sesame seeds, and water in a medium bowl – you will be adding the tuna later. You can let this sit for an hour or so if you would like to intensify the flavors a bit.

3. 30 minutes before you are ready to eat, cut your tuna into 1/3 of an inch cubes. Add to bowl with soy sauce mixture. Strain the ginger from the oil and add oil to marinade. Segment the orange and squeeze the juice of the “leftover” pithy parts into the bowl; stir to combine. Refrigerate.

4. When ready to serve, slice avocado and arrange around the plate with the segmented orange slices. Pile the ahi in the center (use a slotted spoon to do this – you don’t want all of the marinade on your plate).

 

Laura is has been cooking since she was a young girl and currently lives and works in Paso Robles, California. She share her passion for food on her blog Sweet Life Laur

Comments   

0 #1 lareader 2011-07-18 05:27
thanks for the amazing recipe. I didn't think this was something you could make at home. But it's such an excellent use of seasonal fresh, with the oranges and the avocado, yeah, I know we live in l.a. But I'm going to serve it as an appetizer Sunday night for dinner! We're grilling salmon.
Quote

Add comment


Security code
Refresh

Restaurant News

Hunan by the Falls
Ohio
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Read more...
Bar Tano in Brooklyn
New York
by Maia Harari

bartono.jpg We’d finally made it all the way to Park Slope, it was less than warm, and I’m pretty sure I had mascara on my forehead from frantically trying to fix my make-up on the subway.  You can imagine...

Read more...
Chains
London - British Isles
by Anna Harari

piccadilly.jpgSpring break senior year, two months before I graduate from NYU is not exactly a vacation even though I went to London to visit my Dad.  It’s more like preparation for my final senior project, a...

Read more...
Kai Lobach's World, and His Currywurst
Los Angeles
by Annie Stein

currywurstoutsideKai Lobach's “baby” is Currywurst, the hole in the wall sausage restaurant on Fairfax Avenue that he opened a few years ago and is fighting to keep alive and well. Small, compact, and beautiful as...

Read more...