I apologize for not updating this site more regularly. I’ll be getting married this weekend, so I’ve been pre-occupied with all the preparations that involves. When I get back from my honeymoon mid-September, I’ll be able to add new recipes on a more regular basis.
There is a wonderful restaurant in our town called the Gibbet Hill Grill. My fiancé and I went there last Friday for cocktails and appetizers. One of the appetizers was a delicious Tuna Tartare. It was a simple yet elegant dish. I knew at once that I would try making this at home. By my fiancé’s reaction, I must say it turned out quite well.
Always use caution when preparing raw foods. Buy your sushi-grade tuna from a reputable fishmonger.
Ingredients
- 1/2 pound sushi grade tuna (see Notes)
- 2 scallions sliced thin on the diagonal
- 1 1/2 tablespoons sesame oil
- Freshly ground sea salt and black pepper to taste
- 1 small avocado
- 1/2 cup sour cream
- Salt and pepper to taste
For the Tuna
For the Avocado Cream
Instructions
- Working quickly, cut the tuna into 1/2-inch pieces and place in small bowl. Add scallions, sesame oil, sea salt and black pepper. Stir gently to combine. Cover and place in fridge.
- Peel avocado and remove seed. Cut into small pieces and place in food processer. Add sour cream, salt and pepper. Purée until smooth.
- Spoon tuna onto a small plate, along with some of the avocado mixture. Serve immediately, with crackers if desired.
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