When I get my hands on such a beautiful fresh piece of Ahi Tuna as shown here, the last thing that I want is to cook it. It is so wonderful and succulent as is, that cooking will only ruin it.
So, I’ve decided to honor this tuna steak with a vinaigrette based on Asian ingredients from different cuisines, that compliments its flavor and texture.I prefer to serve the vinaigrette on the side, to be added at the last moment before eating. This way, the vinaigrette only adds flavor but doesn’t change the fish’s texture and keeps its vibrant color.
However, if you prefer a more “cooked” texture, you can mix the fish with the vinaigrette a bit before serving, or up to an hour before.
The amount of vinaigrette to add is also up to you. I prefer not to add too much, so that the fish’s wonderful fresh flavor will not be masked by it.
The vinaigrette is also great for flavoring other fish or seafood of your choice, and goes great with steamed vegetables such as broccoli or green beans. It can keep, in an airtight jar in the fridge, for up to 3 days.
The addition of toasted sesame seeds, fresh scallions and chopped seaweed to the tuna itself, add subtle flavors and textures to the dish. Here again, it’s up to you how much of these ingredients you want to add.
Makes: 2-4
Prep time: 15 minutes
Ingredients:
For the Asian Vinaigrette:
2 scallions, chopped roughly
2 Tbs rice wine vinegar
1 tsp green curry paste
1 Tbs sweet chili sauce
1 Tbs Hoisin sauce
1 Tbs soy sauce
½ tsp salt
½ tsp sugar
2-3 drops hot green sauce
1 tsp toasted dark sesame oil
For the tartare:
¼ cup sesame seeds
1 toasted seaweed sheet for sushi (Nori)
1 lb (450 grams) fresh Ahi (yellowfin) Tuna steak
1 scallion, chopped roughly
1. The vinaigrette: combine all the ingredients in a bowl and whisk to a thick sauce. Keep at room temperature.
2. The Tartare: spread the sesame seeds on a toaster oven pan and toast for 2-3 minutes on medium heat. Keep an eye on the seeds, as they tend to scorch easily. Take out when they turn golden-brown. Let cool to room temperature. Use scissors to cut the seaweed sheet into small pieces.
3. With a sharp, heavy knife, cut the fish into small cubes and place in a bowl.
4. Just before serving, add toasted sesame seeds, seaweed and scallions to the tuna, according to your taste.
Mix lightly and divide into serving bowls. Serve with the vinaigrette on the side.
Someday I might be brave enough to try raw fish . . . or not! ;-> This does look very nice, though. The dressing is intriguing, too.
Virtual hugs,
Judie
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If you find really fresh fish, just prepare a small batch and see for yourself how tasty it is. Be brave! 🙂
The vinaigrette is great with vegetables too.
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Since Fukushima, seafood has been off the menu. 😦 But the dressing is a keeper, fur sure! ;->
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I’m fatalistic. We live in a polluted world as is. But I know you guys need to be more careful than others.
Use the vinaigrette on steamed veggies, and sprinkle them with toasted sesame seeds… 🙂
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I use sesame seeds every day. I buy them in five-pound bags! They go in the granola, and into my cooked cereal every day. Also, on bok choy dishes. I sprinkle on sesame oil and the seeds – so yummy together.
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Ronit it looks like an absolute masterpiece. And you’re so right about the thing with spoiling the fish by cooking it. I love raw fish and I also eat raw prawns- I’ve learnt that in France- top quality fish and seafood can be appreciated mostly only when eaten raw. Oh this dish looks so refreshing and delicious!
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Thank you Marta! I’m glad to know you share my appreciation for raw fish and seafood. The Tartare was very delicious indeed. 🙂
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Oh I can only imagine it was!
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Fabulous!!! 👍
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Thank you Farianti! 🙂
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hmm, delicious!
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Thank you! it really was! 🙂
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Beautiful! Love the Asian vinaigrette!
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Thank you Olga! I’m glad to hear. 🙂
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Damn delicious!!!
the photograph is really seducing my taste buds…
i had sashimi grade salmon steak in my freezer, i guess i’m gonna use it for this recipe!!!
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Thank you Dedi! The vinaigrette would go great with salmon. 🙂
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such a stunning dish. I love raw tuna – this looks lovely.
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Thank you! 🙂
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Awesome!
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Thank you! 🙂
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I love your vinaigrette as it will be so good on many dishes. My husband enjoys tuna tartare and this recipe will certainly be one he would like.
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Thank you Karen. I hope you’ll both enjoy the dish. 🙂
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Never thought of adding hoisin sauce to a vinaigrette, must give this a try.
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It thickens the vinaigrette and adds a lot of flavor. I use it in many non-traditional ways. 🙂
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looks fantastic and is making my mouth water. I don’t do much with raw tuna, but you have inspired me to change that. Everything looks good here 🙂
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Thank you Liz! 🙂
I’m glad to be of inspiration. It’s definitely worth trying.
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This looks so delicious !
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Thank you! 🙂
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Looks lovely! I love steak tartare and always forget about its tuna compatriot. This post is a wonderful reminder!
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I’m glad to hear! 🙂
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raw fish? definitely me! I haven’t made something like this but I’d buy it 😛 hehe
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Glad you liked the recipe. 🙂
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I made something similar when I was a chef at the luxor in Las Vegas. I miss tuna tartar. Looks amazing, good job.
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I too used to make it as a restaurant chef, but the good thing is that it’s also very easy to make at home…:)
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Very nice. What restaurant did you make it at?
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I’ve worked in quite a few restaurants – from the Jerusalem Hilton to being a head chef in inns in Vermont and more…
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Oh! I wish I could have it right now, I adore tuna/salmon tartar, but never made it at home.. I know, it’s not complicated to prepare, but I often care about how fresh the fish is.. so, I’m afraid a bit to make it..
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I agree, Mila. If the fish is not super-fresh, then better not take the risk. I only make this dish when I get the fish from a very reliable source.
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Wow! They are my favourite! I have saved it under my favourites web links and will be trying them out soon! Thanks for the recipe 🙂
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Thank you Mabel! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Reblogged this on redcrosse10999 and commented:
Okay and maybe Eggplant Salad sides well with Sushi, or Tuna Tartare.
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