Tuna Tartare

Our gift piece of ahi tuna was enough for the tuna nicoise for dinner one night and with another piece left over to make tuna tartare. A fitting start for a dinner of grilled steak.

When it is just us, appetizers are usually not part of our meal but it is the New Year and we've been treating ourselves lately. With a very dry gin martini, this was a wonderful starter.

It's easy to make and should be made ahead so that all you need to do while husband is shaking the martini is put the tartare on crackers and put the tartare topped crackers on a plate.

This recipe from my favorite, Ina Garten. I'm printing the recipe as found. I made far less since it was just the two of us and I didn't have 3 pounds of tuna. And I used black sesame seeds instead of white for I like how they look in this dish.

Tuna Tartare

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.