So I don’t normally cook with tuna (actually, change that to NEVER! I can’t remember one time I’ve ever used it). Despite the fact that I LOVE eating it, I’ve avoided it just because…
1. I’m usually concerned I won’t be able to find good enough quality tuna
2. It’s one of the most overfished and least sustainable fish
3. It’s expensive.
While I can’t say that I did much about the sustainability factor, I came to realize that 1) if you can find a good fish purveyor, like at a market, you can get some unbelievable quality and 2) you can stretch a bit of tuna a long way. Although it cost $30/pound (which yes, makes your eyes pop at first), when I added in the avocados and cucumbers, which cost $4.00 together, you’re looking at a meal that is about $6 a person (this recipe serves 6 when you add in the quinoa).
Tuna Tartare
Adapted from Korean Food Made Simple
- 1 pound yellowfin tuna, sushi grade, chopped into 1/2” squares
- 2 avocados, chopped into 1/2” squares
- 2 english cucumbers, peeled and chopped into 1/2” squares
- 1-2 tablespoons sesame seeds
- small bunch of scallions, diced
- high quality sea salt, to taste
- 4 small handfuls of arugula
- 2 cups quinoa, cooked (about 7 cups of cooked quinoa)
Vinaigrette:
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon sea salt
Add tuna, avocado, cucumbers, sesame seeds, and scallions into a medium sized bowl. In a separate bowl (or jar), combine vinegar, olive oil, sesame oil, mustard, honey, and sea salt. Mix until well combined. then pour over tuna mixture. Toss lightly, then season with sea salt. If you have high quality sea salt that you got as a gift or some sort, now is the time to use it!!
Place tuna tartare over a bed of arugula and quinoa.