Albacore Tuna Tartare
Last month I tagged along with a friend to Southern California for an event she was participating in. During the trip, I discovered that she LOVES Ahi Tuna Tartare, so much so she had it 3 different times. To be fair, it is actually quite delicious. As a result, I remembered I had bought some sashimi grade albacore tuna a while back and I still had it in the freezer. (Lightbulb goes off over head) I wonder if I could make the same dish with Albacore Tuna.
Well, I did and guess what? It is just as delicious as the version made with Ahi Tuna. My recipe is just a guideline to follow, adjust to your taste preferences. One tip though, definitely dice the tuna while slightly frozen. The parts that were completely thawed, shredded while I tried to dice them. I did not have a cylinder mold, so I ended up using my Hamilton Beach Food Disher (size 6), which is like an ice cream scoop on steroids.
Diced Albacore Tuna
To plate the dish, decorate with the Chili Cream Sauce & Balsamic Glaze. Then place the Albacore Tuna Tartare on top. I also decorated with a crispy wonton skin for garnish. A note for the Balsamic Glaze, this can be purchased or just reduce Balsamic Vinegar on the stove top, to desired consistency.
- 6 oz. Sashimi Grade Tuna, diced ¼ inch size
- 1 tbsp. Sesame Oil
- ⅓ cup Green Onion, chopped (green part only)
- pinch Salt
- pinch White Pepper
- 1 ea. Avocado, diced ¼ inch size
- 1 Tbsp. Lemon Juice (just enough so Avocado doesn't turn color)
- ½ tsp. Sesame Oil
- 1 cup Ranch Dressing
- 1 Tbsp. Thai Chili Paste
- Balsamic Glaze
- Crispy Won Ton Skins (optional)
- In a bowl combine tuna, sesame oil, green onion, salt & pepper. Stir to mix together. In a small separate bowl add avocado, sesame oil, lemon juice, a dash of salt & pepper. Stir to coat avocado, add to the tuna mixture.
- To make the Chili Cream Sauce - In a separate container, combine ranch dressing and Thai chili paste and mix well. This will be a garnish for your plate along with the balsamic glaze.
- © Cinder's Kitchen
