The Art of Tuna Tartare: A Culinary Journey with a Twist

As we begin our culinary journey today, we find ourselves on a quest to create a dish that is both simple and elegant. The star of our show is tuna tartare, a classic Japanese-inspired appetizer that has gained popularity worldwide for its refreshing flavors and textures. To start, we need some key ingredients, and I've got them right here. We'll be using fresh tuna, onion, and daikon radishes as the foundation of our dish.

To prepare our tuna, we'll slice it into smaller dice to give it a more cohesive texture. This is crucial in achieving that perfect poke flavor without making the dish too chunky. Next, we'll mash together some green onions, lime juice, red onion, garlic, salt, and pepper to create a flavorful base for our tartare. Don't worry; I'm not expecting you to have all these ingredients on hand, but feel free to get creative with your pantry staples!

Now, let's talk about the supporting actors in our dish. We'll be using some crunchy elements to add texture and depth to our tartare. One of my favorite options is edamame, which I've used before for its nutty flavor and satisfying crunch. Feel free to experiment with other ingredients like shishitos peppers, jalapeno, or even crispy lo mein noodles – the possibilities are endless! For this particular recipe, I'll be using some daikon radishes and radish sprouts as garnishes, but don't feel obligated; these add a pop of color and freshness that's hard to resist.

Moving on to our dressing, we need something that complements the bold flavors without overpowering them. Ponzu is my go-to sauce here – it adds a tangy, slightly sweet element that enhances the umami taste of the tuna without overwhelming it. To make ponzu, I'll be using soy sauce, lime juice, and sesame oil. Don't worry if you're new to these flavors; ponzu is essentially soy sauce with citrus added in for a unique twist.

Now, let's talk about some common misconceptions when it comes to making tuna tartare. One thing people often overlook is that the dressing should be light-handed – we don't want our tuna swimming in liquid! Start with a small amount and adjust to taste, as this will allow you to appreciate each component of your dish. I've also found that using fresh ingredients can make all the difference; there's something about biting into a raw piece of fish or crunchy vegetable that just elevates the experience.

Of course, no discussion of tuna tartare would be complete without mentioning the presentation. And this is where our ring mold comes in – it's a game-changer for those who want to add an element of drama to their dish. If you don't have one, don't worry; I've adapted plans B, using a mug as a makeshift substitute.

As we plate our tuna tartare, remember that the key is balance and harmony. We want each component to work together in perfect unison – crunchy elements on the bottom, flavorful dressing in the middle, and tender tuna on top. Take your time, have fun with it, and don't be afraid to experiment until you find the combination that speaks to you.

In closing, I hope this article has inspired you to give tuna tartare a try. It's an easy dish to make, but with some creativity and experimentation, you can elevate it into something truly special. Remember to use fresh ingredients, balance your flavors, and don't be afraid to try new things – that's what cooking is all about!

"WEBVTTKind: captionsLanguage: enso fourth of July is coming up and we got burger recipes recipes meat recipes steak all that kind of stuff going on got some fish but there's one raw fish dish that I love in the summer and that's tuna tartare tuna is one of my favorite fish spend a lot of time in Hawaii in the past and it's one of my favorite places and when you go there one of the things you eat is poke a and a lot of restaurants serve tartare when I think of tartare I don't think of like a fancy you know old-school New York City restaurant version I think of like an Asian Pacific kind of flavor profile and that's what we're going to make today something inspired by my time in Hawaii and my love of tuna tartare and something that's gonna be great for the summer and the fourth of July coming up it's refreshing it's light it's delicious everybody loves it essentially we're making a tuna tartare stat it's gonna have some crunchy elements to it a little bit of guacamole avocado kind of thing going on and then the tuna tartare on top very simple pretty much just do everything right here so let's just get right into it first thing you're gonna need is sushi grade tuna yellowfin tuna bluefin tuna anything like that make sure that zero smell you want a nice red color the color is a good indication in my opinion to the quality of the fish I don't want any of those white lines really going through because those are hard to eat so this is just like a really nice meaty no BS piece of fish and you can kind of clean the bloodline off and all that kind of stuff when you get it so we're just gonna get this cut it up into small pieces and that's gonna be our tuna tartare that I've just got an avocado that's gonna go below the Tartar we're just going to put a little bit of lime a little bit of green onion a little bit of red onion and that's gonna be another element into it you can make it really a Janee if you want you can add edamame shishitos peppers jalapeno but I'm just gonna keep it simple today to show you just like a basic way of doing it and you can use your imagination to sort of make it how you like and then we just got these little daikon radishes these little radish sprouts I've used them before those gonna go really nice on top I think it's a garnish it and then the crunchy element you can get those wonton wrappers fresh cut them up into strips and then fry them and some vegetable oil until they get nice and crispy which is what I was going to do but you know I couldn't find that in like three supermarkets for some reason they must have been sold out or whatever usually they're available so that's a good fresh way to do it but I adapted Plan B when I couldn't find that is some lo mein noodles some of these crispy lo mein noodles you've seen them before I guess just like fried noodles these gonna be nice they're their own no flavor they're gonna add crunch and texture so you can use those I just so happen to have a ring mold I don't anticipate you do we're gonna use this and then we're gonna try and see if there's another way to do it first thing we want to do is slice up our tuna I'm gonna cut it into smaller dices cuz a bigger dice would make me feel more like it's a poke a I want it to be more of like the tartare so I'm gonna go a bit of a smaller dice now the guacamole lime juice red onion it's in the green onion a little bit of garlic sort of mash of it salt pepper now I want to season the tartare first green onion it's gonna use a little bit of the red onion this gives it that little poke a flavor even though it's not a Maui onion I'm gonna add some of these radish sprouts I'm gonna add some of the the ponzu sesame oil and some soy sauce but I'm not gonna add a lot I sort of just want to enough that the tuna sort of absorbs it all and sucks it in not so much that it's like swimming around in it so I'm just going to use a spoon and just put a little bit at a time start off with some soy sauce ponzu which is basically soy sauce has been seasons with citrus so it's got a really interesting flavor that's a little bit different than soy sauce about the same amount then just maybe half that amount and in sesame oil and just a pinch of regular salt mix that so so good okay now one thing about these bean sprouts these radish sprouts and stuff like that I found those aren't necessary those are things I see at the supermarket done like oh that's gonna go really well and look nice and add some color so don't think you need that but think like that maybe there's something in the store that's new you haven't seen before you never used just throw it in there it adds a little bit of texture and crunch it has that Asian II feel to it so I felt like it worked so I added it now all this stuff to do is plate it up so we're just gonna throw it into this ring mole we're gonna go with the crunchy parts down at the bottom then the guacamole then the tuna on top it's too good tuna tartare with a nice little Asian Hawaiian flair to me this is the way tartare should be eaten at least tuna tartare unless you're like pulling the tuna out of the water and eating it fresh I feel like these flavors complement raw tuna the best and I love it it's one of my favorite ways to eat it any kind of flavor like po ke or tuna tartare is right up my alley so if you want to use a mug as a ring mold just add it in the reverse steps as you would have Ringwald we're just gonna go in with all the tuna done the guac so if you don't have a ring mold obviously this looks ridiculous this isn't proportionate but there you go I mean you can use a mug as a ring mold if you don't have one yourself although they are like for three or four dollars so now you know how to make tuna tartare up there one of the best dishes thanks to all my patrons for basically sponsoring this video I appreciate you all as always if you want to become one of these guys there's a link down in the description and on the screen flashing at some point I'm gonna do a little veggie side option coming up next episode thank you so much for watching that's all I have today I'll see you next time until then take care of yourself and go feed yourselfso fourth of July is coming up and we got burger recipes recipes meat recipes steak all that kind of stuff going on got some fish but there's one raw fish dish that I love in the summer and that's tuna tartare tuna is one of my favorite fish spend a lot of time in Hawaii in the past and it's one of my favorite places and when you go there one of the things you eat is poke a and a lot of restaurants serve tartare when I think of tartare I don't think of like a fancy you know old-school New York City restaurant version I think of like an Asian Pacific kind of flavor profile and that's what we're going to make today something inspired by my time in Hawaii and my love of tuna tartare and something that's gonna be great for the summer and the fourth of July coming up it's refreshing it's light it's delicious everybody loves it essentially we're making a tuna tartare stat it's gonna have some crunchy elements to it a little bit of guacamole avocado kind of thing going on and then the tuna tartare on top very simple pretty much just do everything right here so let's just get right into it first thing you're gonna need is sushi grade tuna yellowfin tuna bluefin tuna anything like that make sure that zero smell you want a nice red color the color is a good indication in my opinion to the quality of the fish I don't want any of those white lines really going through because those are hard to eat so this is just like a really nice meaty no BS piece of fish and you can kind of clean the bloodline off and all that kind of stuff when you get it so we're just gonna get this cut it up into small pieces and that's gonna be our tuna tartare that I've just got an avocado that's gonna go below the Tartar we're just going to put a little bit of lime a little bit of green onion a little bit of red onion and that's gonna be another element into it you can make it really a Janee if you want you can add edamame shishitos peppers jalapeno but I'm just gonna keep it simple today to show you just like a basic way of doing it and you can use your imagination to sort of make it how you like and then we just got these little daikon radishes these little radish sprouts I've used them before those gonna go really nice on top I think it's a garnish it and then the crunchy element you can get those wonton wrappers fresh cut them up into strips and then fry them and some vegetable oil until they get nice and crispy which is what I was going to do but you know I couldn't find that in like three supermarkets for some reason they must have been sold out or whatever usually they're available so that's a good fresh way to do it but I adapted Plan B when I couldn't find that is some lo mein noodles some of these crispy lo mein noodles you've seen them before I guess just like fried noodles these gonna be nice they're their own no flavor they're gonna add crunch and texture so you can use those I just so happen to have a ring mold I don't anticipate you do we're gonna use this and then we're gonna try and see if there's another way to do it first thing we want to do is slice up our tuna I'm gonna cut it into smaller dices cuz a bigger dice would make me feel more like it's a poke a I want it to be more of like the tartare so I'm gonna go a bit of a smaller dice now the guacamole lime juice red onion it's in the green onion a little bit of garlic sort of mash of it salt pepper now I want to season the tartare first green onion it's gonna use a little bit of the red onion this gives it that little poke a flavor even though it's not a Maui onion I'm gonna add some of these radish sprouts I'm gonna add some of the the ponzu sesame oil and some soy sauce but I'm not gonna add a lot I sort of just want to enough that the tuna sort of absorbs it all and sucks it in not so much that it's like swimming around in it so I'm just going to use a spoon and just put a little bit at a time start off with some soy sauce ponzu which is basically soy sauce has been seasons with citrus so it's got a really interesting flavor that's a little bit different than soy sauce about the same amount then just maybe half that amount and in sesame oil and just a pinch of regular salt mix that so so good okay now one thing about these bean sprouts these radish sprouts and stuff like that I found those aren't necessary those are things I see at the supermarket done like oh that's gonna go really well and look nice and add some color so don't think you need that but think like that maybe there's something in the store that's new you haven't seen before you never used just throw it in there it adds a little bit of texture and crunch it has that Asian II feel to it so I felt like it worked so I added it now all this stuff to do is plate it up so we're just gonna throw it into this ring mole we're gonna go with the crunchy parts down at the bottom then the guacamole then the tuna on top it's too good tuna tartare with a nice little Asian Hawaiian flair to me this is the way tartare should be eaten at least tuna tartare unless you're like pulling the tuna out of the water and eating it fresh I feel like these flavors complement raw tuna the best and I love it it's one of my favorite ways to eat it any kind of flavor like po ke or tuna tartare is right up my alley so if you want to use a mug as a ring mold just add it in the reverse steps as you would have Ringwald we're just gonna go in with all the tuna done the guac so if you don't have a ring mold obviously this looks ridiculous this isn't proportionate but there you go I mean you can use a mug as a ring mold if you don't have one yourself although they are like for three or four dollars so now you know how to make tuna tartare up there one of the best dishes thanks to all my patrons for basically sponsoring this video I appreciate you all as always if you want to become one of these guys there's a link down in the description and on the screen flashing at some point I'm gonna do a little veggie side option coming up next episode thank you so much for watching that's all I have today I'll see you next time until then take care of yourself and go feed yourself\n"