Another tuna tartar you may say? And I say YES! I created this recipe at a dinner party recently because I felt an asian tartar would clash with the mostly french menu. When this tuna baby was born I realized I had been in an asian tartar rut… FOR YEARS. Don’t get me wrong The Tuna Tartar is still a favourite, but it was just so good I became complacent, and people kept requesting it, and I didn’t want to change, and well needless to say that’s how food ruts happen.
After I made it for my parents friends at the aforementioned dinner party, I knew I had to make it again.. and soon! The tartar pictured above was born on Wednesday around midnight because I was adamant that Graham needed to try it. He did. And he liked it. I will stop raving about this dish shortly, but the dressing was the real star here. On this same late night snack fest, I had also roasted a butternut squash with no real plan of what to do with it. I made some more of the dressing and mixed it in with the squash and it was also SO GOOD.
- 2 high quality tuna steaks
For the dressing:
- 3 tbs avocado oil
- Juice of half a juicy lemon – 2-3 tbs
- Zest of one lemon (about 1 big tbs)
- 1-2 tbs capers
- 1 tsp chile flakes
- 1 tbs maple syrup
- 1/2 small red onion very finely chopped
- 1 tbs basil finely chopped (and a little more for a garnish)
- Salt and Pepper
- Combine the dressing ingredient.
- Chop the tuna finely with a sharp knife against the grain.
- Combine ingredients, garnish and serve immediately with crostini or crackers OR if you are in fear of carbs a small spoon.
Wasn’t sure if it warranted it’s own post but here is the squash salad with the dressing. I added some pecans, arugula, and ricotta for the garnish. And plated it in an absurdly small bowl because it looked pretty.