March 03, 2016
Served on Homemade Plantain Chips.
One of the most requested menu items at Bailey Catering is our Tuna Tartare. We serve tartare every which way at dinner parties and cocktail receptions. As an hors d’oeuvre, my favorite way is on a fresh fried plantain chip topped with crème fraiche and a squeeze of fresh lime. To make your presentation pop – put them on a rectangle plate with uncooked green lentils. You’re guest will love the presentation – but enjoy the tartare even more.
- ½ to 1 pound very fresh tuna steaks
- ¼ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon teriyaki
- 1 tablespoon soy sauce
- 1 finely chopped scallion (green onion)
- 1 teaspoon honey
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon wasabi powder
- ¼ teaspoon toasted sesame seeds
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon finely chopped jalapeno
- Salt to taste
With a sharp knife – thinly slice the tuna in quarter in slices, and dice those slices into small chunks. You do not want to mince the tuna – you want nice small chunks of tuna. Set aside in the refrigerator.
Except for the diced tuna, combine all the ingredients and whisk. Add a tablespoon at a time to the tuna to secure the proper balance for your desired taste – add Kosher salt if desired. However, you should have enough salt with the soy and teriyaki sauces, so be careful.
Chill for at least 2 hours.
Place on top of a fresh fried plantain chip or a homemade crispy wonton. Top with a small dollop of crème fraiche or a small slice of avocado…add a light squeeze of fresh lime juice and a spinkle of sesame seeds.