I love raw fish in all its forms, but raw tuna had always grossed me out. Maybe because in my small little mind, fish had no business looking like a bloody piece of meat…
On Saturday, my childhood friend Quitterie and her husband Laurent had me over for dinner. And yes, you guessed it; tuna tartare was on the menu. As I was raised right by my mother and would never dare offend my charming hosts, I mustered up the courage to pick up my fork and dug in…. What a revelation! The silky texture and the mild, delicate taste of that thing… It just melted in my mouth. What a fool I had been all these years.
Now I’m hooked! I went to the market this morning and picked up a slice of Albacore. I invited my friend Segolène to enjoy my new favorite appetizer with me. She LOVED it.
I prepared the tartare very simply as Quitterie is absolutely right: tuna is not nearly as strong as salmon and one should not season it as much or mess with it in any way.
- Slice a steak of sushi grade tuna in tiny cubes (mirepoix). The steak was the size of my hand and about one inch thick (a cup and a half?)
- Add salt, pepper and olive oil
- Right before serving, add 1/2 a lemon juice
- Serve with a lightly seasoned guacamole made with two small avocados
- I also sprinkled some black sesame seeds on top and some Espelette pepper to make the dish even more colorful and appetizing
- A bed of greens and a few crackers (plain crackers!!) completed my masterpiece :0)
This is the perfect summer dish! I will always serve this side by side with my salmon tartare. And to top things off, what a healthy thing to eat!
Oh and by the way, I was assured by my fishmonger (whom I really trust) that the tuna was dolphin friendly!!!!! You know I asked :0)