Tuna Tartare With Asian Flavours
Forget tinned tuna, serve the fish raw in this Asian-style tartare with sharp grapefruit
- 2 super-fresh tuna steaks, around 180g each
- 3tbsp toasted sesame oil
- 8 spring onions, finely sliced
- 1/2 cucumber, peeled, deseeded and finely diced
- 3tbsp finely chopped fresh coriander
- 4tbsp yuzu juice (or 3tbsp soy sauce mixed with 1tbsb lemon juice)
- 3tbsp toasted sesame seeds
- sprigs of chervil or sliced chives, to serve
- 2 pink grapefruit, segmented, to serve
Tuna tartare is a perfect lunch or light supper, and can be made in advance and chilled if you're expecting guests. All you need to do is chop fish and mix the ingredients separately. Combine at the last minute before pressing them into a mould. If you do this any sooner the acid in the marinade will start to cook the fish and it will begin to break down. For a little bit of additional texture you can serve this tasty tuna tartare up with some thin sourdough crackers or similar.
- Finely chop the tuna, discarding any sinews. Mix with the sesame oil and chill until you are ready to serve. Don't add the yuzu juice or it will "cook" the fish.
- Mix everything together at the last minute and pack into 4 ring moulds (or dariole moulds) and turn out. Top with chervil.
- Serve with the grapefruit on the side.
This dish also works really well with salmon. It's very filling as it is pure protein, but if you need some carbs to serve with it, just add pitta or tortilla chips.