After a few weeks of indulging in near-daily holiday sweets and rich goodies (an occupational hazard, if nothing else), I start to crave simple, clean foods with salty profiles. It’s when tuna tartare and the like step right into the spotlight, and they don’t leave until well after the new year.
Darcie’s recipe hits all the right notes — salty and nutty, with a little hit of acidity. I could eat this every day, and probably will once we’ve settled back into a normal routine. Give it a try and let us know what you think!
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- 1 Large tuna steak (about 1 lb.)
- 1 lime (zest and juice)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or gluten-free tamari)
- 1 tablespoon chopped chives (plus more for garnish)
- 2 teaspoons wasabi powder
- 1 teaspoon sesame seeds (plus more for garnish)
- salt and pepper (to taste)
- endive leaves (for serving)
Make this gluten-free by replacing the soy sauce with gluten-free tamari.
||Tuna is easiest to chop while at least slightly frozen, so partially thaw hard-frozen tuna or freeze fresh tuna for about 1 hour until firm. Cut the tuna into slices, then finely dice. |
||Mix the rest of the ingredients together, then pour over the tuna and stir to coat. Try not to over-handle or over-mix the fish. Allow to sit briefly prior to serving, but not too long because the citrus will cook the tuna. |
||Rinse and trim the endive leaves, then top with the tuna tartare, garnish and serve. |