I Love This Recipe

 TUNA TARTARE
     I owe the pleasure of tasting this appetizer entirely to my dear husband.  One day, in sunny Spain, he was surfing the web when he stumbled through this mouth watering, out of this world, delicious Tuna Tartare.  I will always be thankful for that.  He made some adaptations to the original recipe, but in my opinion, he improved it.

Ingredients:

• 1 steak of previously frozen tuna
• 2 tablespooons of diced onion
• 1 tomato 
• 1 tablespoon of chopped cilantro
• 1/2 avocado cut in little squares
• 2 tablespoons of Japanese sake
• 1 teaspoon of wasaby paste (you can add more if you like a little kick)
• 2 tablespoons Kikoman soy sauce
• 1 teaspoon of fresh squezed lemon juice
• 1 teaspoon of olive oil
• A dash of ground ginger
• Salt and pepper to taste

     Take the frozen tuna out of the freezer, about 1 hour and a half before you are ready to start.  The tuna needs to be semi frozen when you begin to prepare the dish, otherwise it will disintegrate when you cut it in little squares.  Do not cook the tuna.  This is a crudo dish, meaning a raw fish dish.

     In a separate bowl, mix well the tomato, already cut in little pieces, the cilantro, onion, olive oil and lemon juice.  Salt and pepper to taste.  Set aside.

     Take the tuna,  previously cut, and add 2 tablespoons of soy sauce, the sake wasaby and ginger.  Stir it all together.  There is no need for salt here since the soy sauce adds the necessary saltiness to balance the different Asian flavors of this dish.

    Place a cooking ring ( you can buy one in amazon.com if you do not find one at your local grocery shop) in a nice plate, and start by adding the tomato and onion salad and even it out, on top of it do the same thing with the avocado and finally put the tuna already macerated.  Lift the ring and there it is...The perfectly delicious tuna tartare.  For decorative purposes you can rest on top a cilantro leave.

     A full bodied California Sauvignon Blanc or a Chablis would go perfect with this exquisite and awesome looking dish.  And remember my advice...enjoy your food and buen provecho!