Tuna Tartare With Lychees Recipes

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.

TUNA TARTARE WITH LYCHEES

Steps:

• Freeze tuna for 20 minutes - just to firm. Slice into 3mm / 1/8" strips, then cut those strips into 3mm / 1/8" cubes. Place in a bowl.
• Peel the lychees, then finely dice the flesh and add into the bowl (Note 4). Scrape the juices that pool on the cutting board into the bowl too - don't waste a drop!
• Add the chili, onion and coriander, olive oil and lime juice into the bowl. Season with a generous pinch of salt and a good grind of pepper.
• Use your fingers to toss together gently. Taste and adjust olive oil, lime and salt to taste.
• Pile on a platter, top with avocado and garnish with coriander/cilantro leaves. Drizzle with more olive oil. Serve immediately (Note 5), with toasted bread and extra lime wedges.

GORDON RAMSAY'S TUNA TARTARE RECIPE

Steps:

• Wrap the tuna tightly in plastic wrap. Place it in the freezer until it's firm and easy to cut.
• Mix together the soy sauce, sesame oil, chili garlic sauce, and ginger in a small bowl. Set the mixture aside.
• Remove the tuna from the freezer when it's par-frozen. Remove the plastic wrap.
• With a sharp knife, dice the tuna into small cubes about ¼-inch around.
• Toss together the tuna, mango, and prepared sauce in a medium-sized mixing bowl. Place the mixture in the refrigerator to finish defrosting.
• Heat the vegetable oil on medium-high heat in a large, heavy-bottomed skillet.
• Fry the wonton wrapper halves - 2 at a time is best - for about 12 to 15 seconds on each side after the oil is shimmering. Cook them until they are just beginning to brown on the edges. Transfer the cooked wonton wrapper halves to a paper towel-lined plate.
• Remove the fully defrosted tuna from the refrigerator.
• Serve the tuna tartare with the fried wontons and your choice of optional toppings.

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.