|That time when the leftovers are way better than the original.|
Tuna tartare: the most photogenic of foods. Deceivingly fancy too.
My friend and I tried our hand at DIY sushi yesterday, only to find that it wasn’t as easy as we’d hoped. Some of the sashimi-grade tuna was leftover, but I didn’t feel like going through all the trouble of maki again today. I was definitely not going to let that nugget go to waste though, so I decided to make a Mexican tuna tartare.
I tended bar at a sushi restaurant after I moved home post-college. It was my job-searching job. The sushi chef there was half-Mexican and half-Japanese and this Mexican tartare is inspired by one of his creations called—wait for it… the Mexican Roll.
Mexican Tuna Tartare:
Paleo and Whole30-approved
- Sashimi grade tuna, chopped into small pieces (1/2 cup when chopped)
- Quarter of a lime’s worth of juice
- 1 T sesame oil
- 1 tsp coconut aminos (or soy sauce)
- 1/4 tsp chili powder
- Cayenne powder and/or finely chopped jalapeños, to taste (I prefer to leave out the seeds)
- Fresh chopped cilantro to taste
- Fresh chopped chives or scallions to taste
- Salt and pepper to taste (I actually didn’t add any salt this time.)
- Sliced avocado
Mix everything but the avocado together. Then chill for an hour or so to let the flavors mingle. Pack into 1/4 cup measuring cup tightly and then pop it out on the plate with sliced avocado like you’re a top chef.
- Serve on top of roasted nori chips for a sushi-like situation without the hassle.
- Serve it with plantain or banana chips.
- I’d prefer chili oil over sesame oil, but I didn’t take the time to make or buy any.
- I ate our leftover spicy sauce (sriracha + mayo + cilantro) with this, but this would also be good without the sauce.
- Leave out the avocado, jalapeños and sub cilantro for fresh parsley for a more traditional tartare.