Recipe by Manami
I just saw the Barefoot Contessa make this on her "Book Party" show, Barefoot Contessa Family Style, 2002. It reminded me of an affair I attended awhile back and they served Tuna Tartare -- I loved it! This runs the closest second to the one I had. I hope you will try it -- it is scrumptious! It requires at least 1 hour chilling time while the flavors marry.
Top Review by La Dilettante
This is fabulously delicious! It made a truly tasty sushi filling. Changes: I cut way down on the oil, and subbed 1/2 sesame oil for an even more Asian flavor. And instead of hot pepper sauce, I crushed some dried hot red peppers. Also, I didn't use as much lime juice---because I didn't have enough. Still tasted great.
- 3 3⁄4 lbs very fresh tuna steaks
- 1 1⁄4 cups olive oil
- 5 limes, zest of, grated
- 1 cup freshly squeezed lime juice (please not the bottled)
- 2 1⁄2 teaspoons wasabi powder
- 2 1⁄2 tablespoons soy sauce
- 2 tablespoons hot red pepper sauce
- 2 1⁄2 tablespoons kosher salt
- 1 1⁄2 tablespoons fresh ground black pepper
- 1 1⁄4 cups minced scallions, white and green parts (12 scallions)
- 3 1⁄4 tablespoons minced fresh jalapeno peppers, seeds removed
- 5 ripe Hass avocadoes
- 1 1⁄2 tablespoons toasted sesame seeds (optional)
Directions See How It's Made
- 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; so that the lime juice covers thewm. (To prevent discoloration).
- 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.