Baja Style Ahi Tuna Tartare Recipes

AHI TUNA TARTARE (TáRTARE DE ATúN Y CHILE GUAJILLO)

Steps:

• In a skillet over medium heat add guajillo peppers and roast for a few seconds on each side pressing down with a spatula.Over medium heat, add peppers to a pot with water. Cook until peppers have softened. About 10-15 minutes.
• Roast garlic (in peel) in the skillet for about 10 minutes or until garlic feels soft.Peel garlic.
• Add peppers, garlic and lime juice to a blender. Add a little water to blend peppers into a puree.Strain mixture through a mesh strainer into a bowl, pressing down with a spoon to release sauce into bowl.Add about half a teaspoon of salt to sauce.
• Chop red onion and cilantro. Slice tuna steaks and cut into quarter inch pieces. Place tuna pieces in a bowl and add sauce, onion and cilantro. Add salt to taste. Mix until well blended. Refrigerate.
• In the meantime, cut corn tortilla into triangle pieces. Add about 1/2 inch of oil to a skillet and heat over medium heat. Add a few triangle pieces at a time and cook until golden brown on both sides. Drain on paper towels. Continue until all pieces are fried. Add about a tablespoon of the tuna tartare to tortilla pieces. Enjoy!
• Note: you can also broil tortilla chips for a healthier alternative.

TUNA TARTARE

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

AHI TARTARE

Steps:

• Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

AHI TUNA TARTARE WITH HERBED BROWN BUTTER AND FRESH APPLES

Steps:

• In a mixing bowl, add the tuna, shallot, ginger, lemon zest, lemon juice, olive oil, sesame oil, salt, and pepper, and toss gently. Add the diced Granny smith apples and toss to coat.
• In a small saute pan over high heat, melt the butter and cook it until it turns a deep rich brown. As soon as the butter turns brown, stir in the parsley, tarragon, and chives and remove from the heat. Spoon the butter over the tuna mixture and serve immediately with 1 apple slice on the side.

WASABI AHI TUNA TARTARE

Steps:

• Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
• To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

TOKYO TUNA TARTARE

Steps:

• Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
• Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.