Ahi Tuna Tartare Tártare De Atún Y Chile Guajillo Recipes

BEST TUNA TARTARE (AHI TUNA RECIPE) + VIDEO

Steps:

• Cut the tuna steaks into ¼ - ½ inch cubes. Place in a small mixing bowl.
• Add the chopped scallions, soy sauce, mustard, and sesame oil if using. Gentle mix.
• To serve: Place small portions on appetizer plates and sprinkle the tops with crushed French fried onions. If you would like to form the tartare into disks, press the tuna into ramekins, then flip over onto plates.
• Serve with shrimp chips, plantain chips, or crostini.

GINGER AHI TUNA TARTARE RECIPE

Steps:

• Combine all of the ingredients except for the salt. Cover with plastic and let the flavors come together in the refrigerator for at least 20 minutes and up to 2 hours. (Two hours is ideal.)
• Season to taste with salt and serve. (Here's How to Season to Taste.) Serve with chips, lettuce leaves, wonton crisps, or on a plate!

TUNA TARTARE

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

AHI TUNA TARTARE (TáRTARE DE ATúN Y CHILE GUAJILLO)

Steps:

• In a skillet over medium heat add guajillo peppers and roast for a few seconds on each side pressing down with a spatula.Over medium heat, add peppers to a pot with water. Cook until peppers have softened. About 10-15 minutes.
• Roast garlic (in peel) in the skillet for about 10 minutes or until garlic feels soft.Peel garlic.
• Add peppers, garlic and lime juice to a blender. Add a little water to blend peppers into a puree.Strain mixture through a mesh strainer into a bowl, pressing down with a spoon to release sauce into bowl.Add about half a teaspoon of salt to sauce.
• Chop red onion and cilantro. Slice tuna steaks and cut into quarter inch pieces. Place tuna pieces in a bowl and add sauce, onion and cilantro. Add salt to taste. Mix until well blended. Refrigerate.
• In the meantime, cut corn tortilla into triangle pieces. Add about 1/2 inch of oil to a skillet and heat over medium heat. Add a few triangle pieces at a time and cook until golden brown on both sides. Drain on paper towels. Continue until all pieces are fried. Add about a tablespoon of the tuna tartare to tortilla pieces. Enjoy!
• Note: you can also broil tortilla chips for a healthier alternative.

BAJA-STYLE AHI TUNA TARTARE

Steps:

• In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
• Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
• Divide the tartare between 4 chilled serving bowls and serve with tostadas.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl.
• In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
• Pour over the tuna, add the scallions and jalapeno, and mix well.
• Cut the avocados in half, remove the seed, and peel.
• Cut the avocados into 1/4-inch dice.
• Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
• Add the toasted sesame seeds, if using, and season to taste.
• Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
• Serve on crackers.

AHI TUNA TARTARE

Steps:

• Marinade Ahi Tuna for at least one hour.
• Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
• Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
• Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
• Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
• Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.