Saturday, October 15, 2005

how to make a little tuna go a long way

In celebration of finding fresh fish I made my two favorites: tuna tartar, and tuna tataki.

Though my mother worries, I cannot stay away from ahi tuna in every shape and form: raw, seared, tartar, tataki, broiled; it's all very very tasty.

There are no pictures of these dishes because I devoured them right away.

Tuna Tartar

1/4 lb ahi tuna diced into small pieces
1/2 ripe but firm avocado diced
1/8 onion finely sliced carmelized
two softly cooked egg yolks
1 T ponzu sauce (Japanese soy/lemon flavored sauce)

Start with boiling the eggs in the water. When it is boiling, let the eggs continue to cook at a simmer for about 3 minutes. Saute the thinly thinly sliced pieces of onion in the least oil possible on the stovetop. Then, dice up the tuna and the avocado. It's possible to put this in a small form, I tend to use little tupperware or bowl, or just use my hands. Form a circular mound of diced avocado, then place the tuna atop that. Crack open the eggs, and using only the creamy yolks, place in the center of the tuna (you'll have to poke a hole and then reform around it. Place the carmelized onions on top, and pour over the ponzu sauce. Find your chopsticks and eat immediately.

Spicy Crunchy Tuna Tataki

1/4 lb ahi tuna
3-4 chives
1 t sriracha sauce (asian chili sauce, can be found in Chinese grocery stores)
1 T Japanese Mayonaisse
2 T tempura flakes

Toasted Nori cut into thin strips (optional)

soy sauce

food processor

Put everything into food processor, and chop until barely combined. Here is an aesthetic choice, you can put the strips of toasted nori on the bottom, a little bit like a nest, or on top. It's really your decision. Form into the traditional pointy mound.


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