This month I am hosting Fish Friday Foodies. As you can probably guess from the list of recipes we are sharing, I picked tuna as our main ingredient. I love the wide variety of tuna available from frozen to fresh, canned to jarred, in water or oil. It's a simple ingredient that can be made into comfort food or something fancy.
Unfortunately, all tuna is not responsibly sourced so it’s a good idea to check with an organization like the Monterey Bay Aquarium to make sure yours is in the recommended list before you buy. Mine actually said "responsibly sourced" so I'm feeling pretty good about it.
We enjoyed this for lunch but you could divide the tuna into four smaller ramekins as a starter or indeed, you could serve this ginger sesame tuna tartare scooped onto individual rice crackers to pass around on a tray.
Ginger Sesame Tuna Tartare
To make it easier to cut into small cubes, I recommend popping your tuna, wrapped in cling film, into the freezer for about 15-20 minutes before starting. It cuts much more evenly when it’s firmer. Or use frozen tuna to start with, like I did, leaving it to thaw briefly before cubing.Ingredients to generously serve two
2 cloves garlic
3 spring onions, minced, ends of greens not so fine for garnish
1 in or 2.5cm piece ginger, peeled
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
12 oz or 340g quality tuna steaks
To garnish:
1 tablespoon black sesame seeds
To serve:
1 ripe avocado, peeled and chopped
1 tablespoon fresh lime juice
Fine sea salt
Freshly ground black pepper
Rice crackers – store bought or make your own homemade. It's easy!
Method
Mince the cloves of garlic and chop a couple of tablespoons of the spring onions in rounds and set them aside for garnish. Chop the rest of the spring onions finely.
Add the garlic to a large bowl with the rice vinegar then grate in the ginger. Leave to marinate for a few minutes.
Add the spring onions, soy sauce, sesame oil and honey. Mix well and set aside.
Cut your tuna into small cubes. See note above about freezing it slightly first, if time allows. A sharp knife is also key. Discard any fibrous parts.
Add the tuna directly to the bowl of sauce and mix until combined.
Turn the tuna out onto serving plates.
Peel and cut your avocado into pieces, adding them to another mixing bowl. Sprinkle lightly with the lime juice, salt, pepper. Stir gently.
Spoon the avocado around the tuna.
Sprinkle on the black sesame seeds and green onions for garnish.
Enjoy!
Check out all the other fabulous tuna recipes my Fish Friday Foodies are sharing today!
- Causa Rellena from Caroline's Cooking
- Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
- Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
- Easy Creamy Tuna Noodle Casserole from Making Miracles
- Ginger Sesame Tuna Tartare from Food Lust People Love
- Lightly Seared Yellowfin Tuna atop Greens and Rice Pasta Salad from Of Goats and Greens
- Tuna In Tomato Salad from Sneha's Recipe
- Tuna Reuben from A Day in the Life on the Farm
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
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