Spicy Tuna Tartare

This recipe was inspired by an impromptu mid-afternoon stop at The Vault Kitchen and Market in Savannah. I was on my way to the thrift store way down Bull Street, when I became enchanted by the setting and guests as I passed by the restaurant. Sometimes those unplanned stops are the most rewarding. I really hope that you try this recipe. It is destined become a favorite at your house too. Enjoy or should I say, “You’re welcome.”

4 Appetizer

2 Dinner

INGREDIENTS 

Tuna Mixture

½ pound Tuna Steak cut into ½” cubes (rinse and pat try before cutting)

1 Avocado cut into ½ “ cubes

2 Scallions white and green parts thinly sliced

½ teaspoon Sesame Seeds

1 teaspoon masago or other small roe from fish (this dish will still be amazing if you don’t have roe on hand)

Spicy Mayonnaise

¼ cup Mayonnaise (or mayo alternative)

1 Tablespoon Sriracha

1 teaspoon Lime Juice

Crispy Crab Topping

2 Tablespoons or approximately 18 grams of crab leg meat (not knuckle)

3 Tablespoons Avocado Oil

Seaweed Salad

1 Cup pre-made seaweed salad from grocery store

INSTRUCTIONS

1. Place all of the ingredients from Tuna Mixture in a medium size bowl.

2. Add ½ of the Spicy Mayonnaise and mix tenderly with a rubber scraper. Once the mayonnaise is mixed, decide if you would like it creamier. If so, add more mayonnaise.

3. For the Crispy Crab Topping heat 3 Tablespoons of avocado oil in a pan over medium high heat. When the oil reaches 350 degrees add the crab turning as needed - cook for 2 minutes. Place on a paper towel or cooling rack,

4. To serve: Place a biscuit cutter in the middle of an appetizer plate. Scoop the seaweed salad into the circle and press it gently until it is about ½” thick. Slowly lift the biscuit cutter to reveal a perfect edge on the seaweed. Using a small spoon scoop the tuna mixture on top of the seaweed. Finish the dish by placing a portion of the Crispy Crab Topping on top of the tuna and serve.

NOTES

• You may use frozen tuna steak - thaw overnight in fridge or quick thaw by placing the tuna, still in its plastic package, in a bowl that has been placed in a sink with cold water running. Let water run over tuna for about 25 minutes to thaw.  

• Using a very sharp knife cut the tuna into ½” cubes avoid any large white connective tissue which may be chewy

• I was recently witnessed a friend peeling an avocado then trying to hold it as she sliced the flesh off the pit. She still had all of her fingers when she was finished but just barely. Soooo I am not trying to talk down to you when I say:

To Cut an Avocado:

Cut the avocado lengthwise. Using a sharp chef's knife, slice through the avocado lengthwise until you feel the knife hit the pit. Then, holding the knife still, rotate the avocado, to make a cut all around the pit. Put the knife down and twist the two halves apart. 

Remove the pit. Aim your knife at the pit and whack into it, you have to use enough force that the knife is stuck inside the pit. Then twist the knife and tada! The pit is free.To get the pit off your knife use the side of a bowl or the edge of your sink. If you thought that was fun just wait for the next part. 

Dice the avocado. Hold the avocado while you score the flesh with a knife (don’t cut through the skin) lengthwise then widthwise making cubes. To release the cubes from the avocado skin use a spoon to scoop out. Amazing, right?

• Regarding the crispy crab topping, you may use meat from a frozen crab leg that you have thawed. It is okay if the crab meat was cooked before it was frozen.  I have tried to make the crispy crab topping with canned crab meat and it just wasn’t as satisfying.  The crab is pretty delicate once it is in the pan.  I found that using a fork was the best way to turn it since there isn’t very much oil in the pan.