Tuna Tartare with Asian Vinaigrette

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.