My son, Eli, and his friends took up fishing a few years back. He has an awesome fishing rod, but he has since retired it. He has replaced fishing for varsity football, work (yes, he works – in a restaurant), and girls. He is 16 1/2 after all! Although he has given up the sport, his friends haven’t. And every time his friend Owen catches something wonderful, he calls me up and asks if he and I can cook together.
This past summer he caught massive amounts of blue fin tuna. I became the lucky recipient of pounds of tuna and when he called, I knew exactly what I wanted to make. Tuna Tartare! Most of the ingredients can be found in the pantry, all that was missing was the fish. I made the ginger oil before he arrived, but waited to chop, cut, and assemble the rest of the ingredients until he arrived.
Upon assembly, I realized that I didn’t have any won ton skins on hand (not really one of my pantry staples), so I sent the teenagers to the market. They couldn’t find the won ton skins(never thought to call and ask…boys), but they managed to bring home 2 pints of ice cream and some other crap, that I NEVER buy and is way too disgusting to mention. I improvised with some tortilla chips. I ate it sans the chips and when the tartare disappeared, they asked for more. With a fridge full of freshly caught blue fin tuna, I couldn’t refuse.
Blue Fin Tuna Tartare
1 pound high grade Ahi tuna
8 scallions, finely chopped
1 cup (about 4) organic, japanese cucumbers, finely chopped
1 stalk of celery, finely chopped
1 avocado, diced
3 Tablespoons wheat free Tamari (or soy sauce)
3 Tablespoons rice wine vinegar
2 teaspoons finely grated, fresh ginger
1 clove garlic, minced
3 Tablespoons ginger oil
a splash of Sriracha
2 Tablespoons toasted sesame seeds
10 grinds of fresh ground pepper
1/2 teaspoon Celtic sea salt
• chop tuna into small chunks and place in the fridge.
• make ginger oil: combine lots of ginger peel and about a 1 cup of sunflower oil in a heavy duty saucepan. heat oil over medium heat, about 5 minutes. let steep for a few hours. let cool, strain, and store in a glass jar.
• in a large, glass bowl, combine the scallions, cucumbers, celery, salt, and pepper.
• in another bowl, combine the tamari, rice wine vinegar, ginger, garlic, ginger oil, and Sriracha. whisk to combine.
• toss tuna, vegetable mixture, and dressing to combine. add avocado and sesame seeds. season to taste.
• serve on fried won ton skins, tortilla chips, or eat right out of the bowl.*original recipe can be found here
The Urban Baker / SusanSalzman.com
This week I am serving up:
Sunday, August 24, 2014
Blue Fin Tuna Tartare (lunch instead of dinner)
Asian Garlic String Beans
Monday, August 25, 2014
Baked Spaghetti Bolognese (using a batch of my frozen bolognese)
Marinated Vegetables (fennel, carrots, celery, asparagus)
Tuesday, August 26, 2014
Cheesy Garlic Bread
Wednesday, August 27, 2014
Shredded Chicken Caesar Salad Sandwiches
Gluten Free Apple Fritters (recipe to follow)
Thursday, August 28, 2014
Shanghi Tomato Beef
Stir Fry Broccoli Rabe
Friday, August 29, 2014
Crockpot Black Beans
Ahi Tuna Salad with Miso Wasabi Dressing – Foxes Love Lemons
Seared Ahi Tuna Tacos – The Roasted Root
Simple Ahi Burgers – Gorgeously Wed
[…] snack, lunch, or even light dinner. Levi likes his with cucumber and my other boys like it with tuna tartare. What’s your favorite sushi roll? Please share – I am running out of […]