A simple and delicious preparation that every tuna hunter will enjoy.
It seems like everyone is tuna crazy these days and with so many boats heading offshore to chase the greatest adrenalin rush in Northeast fishing, there is an equal number of anglers looking for creative ways to enjoy their catch. You can use any kind of tuna you like, I prefer bluefin, but with the season now closed, yellowfin, bigeye and other species will also work. If you’re apprehensive about raw seafood, tartare might be the perfect gateway into this delicious world, the marinade gives the meat a tangy zing, while the ripe avocado provides a luscious base, it’s not just delicious, it’s addictive.
Ingredients:
2 lbs. fresh caught tuna – sushi grade, cut into 1/4″ cubes. (I use a 1:1 ratio of pink fatty toro and deep red points)
1 ripe avocado
1 fresh scallion
Soy reduction
Fried wontons
Marinade
2 1/2 tsp grated fresh ginger
2 tsp minced fresh garlic
3 Tbsp soy sauce
1 1/2 Tbsp diced scallions
3 tsp lime juice
3 Tbsp sesame oil
3 tsp Sriracha
Heavy hand black and white sesame seeds
My advice would be to get to work making this recipe as soon as you get back home and shower up after your run offshore. You want the tuna to be super fresh and super cold, so make sure your tuna was well-cared-for (bled and gutted) and sufficiently iced upon landing. Begin by collecting and preparing all of your pantry ingredients and whisking them together in an appropriately-sized bowl. Work quickly with a sharp knife, cubing the tuna into 1/4-inch dice, toss your meat in the marinade and let it do its work, overnight or up to 24 hours.
You could just grab a bag of wonton chips and eat it right out of the bowl, but I recommend getting a little fancier. Get yourself a ring mold and place it in the middle of a plate. Open up a ripe avocado and remove the pit, using a spoon, pull thin slices out of the avocado and arrange them in a layer at the bottom of the mold, about a half-inch thick. Now spoon your tartare into the mold and gently press it down until it’s level with the top of the ring, carefully remove the ring, garnish with some shaved scallions and soy reduction. All that’s left to do now is arrange your wonton chips on the plate, and enjoy.
Chef Leland Lambert III is the head chef at Vetrano’s restaurant in Westerly, RI – an Italian eatery that specializes in northern Italian cuisine and fresh local seafood, check them out online at www.vetranosrestaurant.com.
