In Tenerife, autumn is the perfect time to make tuna tartare, with fishermen catching yellowtail tuna and farmers picking avocados off the tree. Back from the market, and lunch is almost ready.
By the way, tuna tartare is one of those dishes that you can make while traveling, even if you don’t have a kitchen. A knife will suffice 🙂
We often share the work in the kitchen, tuna tartar also has its own “responsibles”. Arvydas cuts and spices the tuna, I prepare the avocado and toast the white bread.
Tuna
I won’t say anything new here, the main taste of tuna is freshness. The fish should be beautiful, shiny, without any fishy smell. A piece from the upper back part is suitable for tartar. The Japanese call this part eyes. Tenerife fishermen like to cut tuna in whole cuts, then you get both the back and belly parts. Tuna belly, Japanese torus, or ventresca de atun Spanish, especially prized for its greasier texture. You can make wonderful necklaces from it, you just need to cut it into small cubes of a few centimeters, thread it on a wooden skewer and quickly fry it on a very well-heated spitz pan. The edges should be browned and the inside should still be pink. Then spread with hoisin sauce and eat immediately. A delicacy!
Important tip
Do not choose tuna tail for tartare, it will have many veins, it will be difficult to cut and it will not be tasty. If you buy vacuum-packed at the store, check the expiration date. You will eat the fish raw, so it is better not to no compromises on freshness.
How to cook
Arvydas tuna cut into cubes and try not to crush too much, from half a centimeter to even a centimeter in size. Add the shallot, which just needs to be cut as finely as possible. Then add spices, a teaspoon of good quality soy, extra virgin olive oil, a drop of hoisin (very little, because hoisin has a strong taste), black pepper, and a little wasabi. Mix everything well and leave it in the refrigerator for 5-10 minutes. marinate
Avocado is less work. Fresh, properly ripened avocado is also the most important thing here. Green will be soapy, hard to cut, and overripe will congeal into mush and be brittle. I like to cut the avocado in half, remove the pit, then with one side still holding the peel in my hand, cut it into strips lengthwise and crosswise with a sharp knife, and then scoop out the unmashed cubes with a spoon. I sprinkle the avocado with lemon juice, mix in the shallots, lightly salt.
Serving
It is convenient to use a culinary ring for serving. I form the first layer from the avocado mass. Tuna top. I sprinkle with good olive oil, freshly ground pepper. You can sprinkle with sesame seeds. The tuna tartar is ready!
Delicious with toasted white bread and Spanish vermouth.
Tuna tartar with avocado
Ingredients
- Tuna fillet
- Chives
- 1 tsp soy sauce
- Especially pure olive oil
- A little hoisin sauce
- Black pepper
- A little bit of wasabi
- Avocado
- Lemon juice
- Salts
- Sesame seeds (optional)
- White bread for serving
Instructions
- Arvydas cuts the tuna into cubes and tries not to chop it too much, from half a centimeter to even a centimeter in size. Add the shallot, which just needs to be cut as finely as possible. Then add spices, a teaspoon of good quality soy, extra virgin olive oil, a drop of hoisin (very little, because hoisin has a strong taste), black pepper, and a little wasabi. Mix everything well and leave it in the refrigerator for 5-10 minutes. marinate
- Avocado is less work. Fresh, properly ripened avocado is also the most important thing here. Green will be soapy, hard to cut, and overripe will congeal into mush and be brittle. I like to cut the avocado in half, remove the pit, then with one side still holding the peel in my hand, cut it into strips lengthwise and crosswise with a sharp knife, and then scoop out the unmashed cubes with a spoon. I sprinkle the avocado with lemon juice, mix in the shallots, lightly salt.
- It is convenient to use a culinary ring for serving. I form the first layer from the avocado mass. Tuna top. I sprinkle with good olive oil, freshly ground pepper. You can sprinkle with sesame seeds. The tuna tartar is ready!
