Last month I tagged along with a friend to Southern California for an event she was participating in. During the trip, I discovered that she LOVES Ahi Tuna Tartare, so much so she had it 3 different times. To be fair, it is actually quite delicious. As a result, I remembered I had bought some sashimi grade albacore tuna a while back and I still had it in the freezer. (Lightbulb goes off over head) I wonder if I could make the same dish with Albacore Tuna.
Well, I did and guess what? It is just as delicious as the version made with Ahi Tuna. My recipe is just a guideline to follow, adjust to your taste preferences. One tip though, definitely dice the tuna while slightly frozen. The parts that were completely thawed, shredded while I tried to dice them. I did not have a cylinder mold, so I ended up using my Hamilton Beach Food Disher (size 6), which is like an ice cream scoop on steroids.
To plate the dish, decorate with the Chili Cream Sauce & Balsamic Glaze. Then place the Albacore Tuna Tartare on top. I also decorated with a crispy wonton skin for garnish. A note for the Balsamic Glaze, this can be purchased or just reduce Balsamic Vinegar on the stove top, to desired consistency.
- 6 oz. Sashimi Grade Tuna, diced ¼ inch size
- 1 tbsp. Sesame Oil
- ⅓ cup Green Onion, chopped (green part only)
- pinch Salt
- pinch White Pepper
- 1 ea. Avocado, diced ¼ inch size
- 1 Tbsp. Lemon Juice (just enough so Avocado doesn't turn color)
- ½ tsp. Sesame Oil
- 1 cup Ranch Dressing
- 1 Tbsp. Thai Chili Paste
- Balsamic Glaze
- Crispy Won Ton Skins (optional)
- In a bowl combine tuna, sesame oil, green onion, salt & pepper. Stir to mix together. In a small separate bowl add avocado, sesame oil, lemon juice, a dash of salt & pepper. Stir to coat avocado, add to the tuna mixture.
- To make the Chili Cream Sauce - In a separate container, combine ranch dressing and Thai chili paste and mix well. This will be a garnish for your plate along with the balsamic glaze.
- © Cinder's Kitchen