Tuna Tartare

Epi Curious's Note:

This is an absolute must try for all you fresh tuna and/or sashimi lovers. Easy to prepare but an absolute restaurant-quality taste and presentation. From my friend Suzanne, who submitted it to a local fundraiser cookbook. It has become her signature appetizer...and will likely become yours as well. DH and I like this so much we split the entire thing as an entree portion!!! It ROCKS!!! Note that cooking time is chilling time as no actual cooking is required.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6

Yield: 6.0 appetiz ...

• ¾ lb tuna steak , FRESH (suggested -- yellow tail, use sushi grade tuna)
• 4 tablespoons olive oil
• 1 lime , grated, use zest only
• 3 tablespoons lime juice
• ½ teaspoon wasabi powder
• 1 ½ teaspoons soy sauce
• 6 dashes Tabasco sauce
• 1 ½ teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• ¼ cup scallion , minced (about 2 - use green and white parts)
• 2 teaspoons jalapeno peppers , minced (fresh)
• 1 Hass avocado , ripe
• 1 teaspoon black sesame seed , toasted (in pan, no oil, for just a minute or so)

Directions:

1. Cut tuna into a 1/4-inch dice and place in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco sauce, salt and pepper. Pour over the tuna. Add the scallions and jalapeno pepper and mix well. Cut the avocado in half, remove the pit and peel. Cut the avocado into a 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 or seedless cucumber rounds as an appetizer or in chilled martini glasses if serving larger portions.