I love cooking but there are times when I simply cannot cook. When my mind is simply elsewhere, the answer is tuna tartare: for starters, it doesn't require any cooking.
Tuna steaks are so easy to overcook anyway so why not—not cook them? This way, you get the best out of the tuna; best silky texture, best nutrients, best flavour. The only one important rule with tartare, like ceviche is that the fish needs to be uber fresh, so take a trip to your fishmonger, not your supermarket, and tell them you demand 'sushi grade', goddammit.
Tuna Tartare (serves 2 as a light lunch/starter)
Preparation Time: 2mins -yay!
Cooking Time: 0mins - yay!
You will need:
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- sesame seeds, toasted
- clear honey
- juice of one lime
- 1 chilli, finely diced
- One large very fresh tuna steak (around 150g - 200g), cut into cubes
- Mix the soy, sesame oil, sesame seeds, honey, lime and chilli together.
- Add the cubed tuna and mix.
- Serve with whatever you like, but pureed avocado and cold dressed soba noodles go well, as do little crisp tostadas.