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Tuna Tartare
Based on my research, the first tuna tartare was made in 1984 in Beverly Hills at the Chaya Brasserie. However, the concept of the tartare was created in 1975 at a French restaurant and was originally made with beef.
Tartare is delicious but you have to be very careful because raw or undercook fish (and meats in general) can be highly poisonous. Also, if you are cooking for other people, ask if they had had raw fish before.
When I am cooking with raw foods I am always extra careful and I would like to share some of the measures I take to ensure the food is not contaminated.
Recommendations:
Always buy your fish from a trusted restaurants or suppliers that have properly handled the product
Buy the kinds of fish that are traditional used for raw recipes
Always ask your sales person what is fresh and buy the freshest options
Keep the fish refrigerated at all times
Control the temperature of the kitchen / room when preparing your tartare
Keep your working area and tools clean
Don't leave your tartare out for long periods of time
Designate a specific serving utensil for your tartare and don't let people dig on it with their own utensils or with a utensil that have touch other food
I usually buy my fish a day before my event and make the marinade the same day, since the marinade also prevent contamination.
Here is my take on a great tuna tartare
What do you need?
0.9 Lbs Ahi tuna
2 Scallions
1/2 Cup liquid aminos
2 Tbsp. Chives
1 1/2 Tbsp. Honey
1 Tbsp. Mirin
1 Tbsp. Cilantro (chopped)
1/2 Tsp. Sesame oil
8-10 Drops fresh sqeezed lime juice
1/2 Cucumber
1 Hass avocado
Toasted sesame seeds (decoration)
What to do?
1. Cut your tuna in small cubes and transfer to a bowl
2. Cut the scallions and chives in small pieces
3. Mixed the liquid aminos, honey, sesame oil, mirin and lemon drops and whisk
4. Vert 3/4 of the marinade over the tuna and add the scallions and chives
5. Cover the bowl with a lead or use plastic wrap to seal it
6. Save the remaining marinade for next day
7. When you are ready to plate, wash, peel, remove the seeds and cut the cucumber in thin slices
8. Peel and slice the avocado thinly and chop the cilantro
9. Use a steel ring, cookie cutter or simply a plastic container to "shape" the tartare
10. Layer slices of cucumber and avocado in the bottom of the plate and garnish with the cilantro
11. Transfer the tuna to the ring and compress with a spoon
12. "Dress" with the rest of the marinade, sprinkle sesame seeds on top and take the ring out
Voila!
Tips, variations & more:
Accompany with unsalted crackers
If you don't like the cilantro, just skip it
I made a bed of cucumber and avocado for texture, but it is not necesary
