A no-cook tuna tartar recipe inspired by a delightful dinner at Marigold's Restaurant in Charlottesville with dear friends at our college reunion in the Feed Your Fire podcast episode "Nourishing Friendship (Over a Meal, Of Course!). A meal that gets to the delicious and raw emotion we share in our friendships.
Listen to the Feed Your Fire podcast episode.
You'll Need:
1 lb Ahi (yellowtail) sushi-grade tuna
1 T. olive oil
1 t. shallots, finely chopped
1/2" fresh ginger, peeled and finely chopped
1/4 C. soy sauce
1 T. orange juice
1/2 t. sesame oil
1 T. cilantro, finely chopped
2 scallions, white parts removed and discarded, green parts chopped
Juice of half a lime
1 t. sambal (or another hot chili paste)
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One Avocado, pitted
1 T. yellow onion, finely chopped
1 T. cilantro, finely chopped
1 t. orange juice
Juice of half lemon
Salt
Heat a small pan over medium heat. Add oil, shallot and ginger and let that sizzle for about 30 seconds. Add soy sauce, orange juice, lime juice, and hot chili paste and let cook for 1-2 minutes to reduce down. Turn off the heat let cool.
Meanwhile, with a really sharp knife and very clean hands (gloves preferred!), cut tuna into very small cubes. Add your cooled sauce to the tuna in a medium bowl with sesame oil, 1 T. cilantro, and scallions. Place in the refrigerator.
For the guacamole:
Place avocado in a small bowl and smash with a fork or spoon. Add in the chopped onion, cilantro, orange juice, lemon juice and season generously with salt. Stir to combine.
To serve, place tuna in a ramekin and press down with spoon. Then place guacamole over top and press down with spoon so there are two layers in the ramekin. Then invert the ramakin on the plate that you're going to serve it on aand shake off the ramekin. Garnish with sesame seeds and some chopped scallions (optional)