Tuna Tartare 3 Ways

Tuna Tartare is a fantastic appetizer, and a great way to impress your guests. I chose to make 3 separate flavors of this classic hors d' oeuvre to demonstrate that there are so many ways to enjoy this delicious dish.

Use a very fresh, sushi grade tuna for safety. If you like, you can add a little lime to the fish to help cut any external bacteria. This will slightly change the color of the tuna because the acids from the lime will slightly cook the outside layer of the fish. I prefer to leave out the lime because I love the impressive colors this dish creates.

I served this tuna tartare with some flour tortillas that I fried in the same oil that I cooked the onions in. They come out crispy and delicious. Add a little sea salt if you want to improve the flavor of the chips.

For the Apricot Tuna Tartare you'll need:

Canned apricots
Agave nectar
Sushi grade tuna
avocado
1 purple onion
All purpose white flour

Make a puree out of the agave and the apricots. Add that to your tuna and mix well with a fork.

For the Wasabi flavor Tuna Tartare you'll need:

Wasabi Paste
Black sesame seeds
Sushi grade tuna
avocado
1 purple onion
All purpose white flour
Peanut oil

To make your Classic Tuna Tartare you'll need:

Sushi grade tuna
avocado
1 purple onion
All purpose white flour
Peanut Oil

Dice your onion in to small pieces. Add the onion to a bag of all purpose white flour and shake. Add to a sifter and remove the excess flour. Fry the breaded onion until they begin to turn light brown.

Once you have mixed your ingredients together, make your first layer by laying sliced avocado in to a 2 1/4 inch mold. Tamp down with a flat bottom bottle to even the avocado layer across the bottom of the mold. Add your tuna mix, and tamp down again. Then add your fried onion. Give your mold a slight turn and pull up. Place any loose onion pieces back on the top of the tuna tartare. Garnish with sprouts or parsley. Serve and enjoy!

A special thanks to the folks at Ciudadano Magazine for filming and interviewing us for their publication! You can see more and read about this recipe in their December edition at http://www.iciudadano.com/

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