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If you love tuna, you're going to LOVE this! It's tuna tartare with a fragrant makrut lime twist!Â
Feel free to play with it – substitute the mayonnaise with avocado, the cucumber with mango, add bird eye chillies if you like it very hot, etc. Instead of tuna, you can also use salmon or halibut. Please see the note at the bottom regarding the buying and handling of raw fish.
Servings: 8-10
Ingredients
Sesame Lime Leaf Tuna Tartare
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1 lb fresh tuna steaks (diced)
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1 tablespoon mayonnaise
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1/2 lime (juiced)
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1 tablespoon toasted sesame oil
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1 tablespoon Auria’s Lime Leaf Sambal
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White pepper (to taste)
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Salt (to taste)
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1 tablespoon each Black and white sesame seeds (toasted)
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1 persion cucumber (diced)
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1 shallot (sliced)
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2 scallions (sliced)
Directions
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In a small bowl, combine ingredients 2 – 8, using only half the sesame seeds, reserving the rest for garnish.
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In a separate bowl, add this mixture to the diced tuna, along with the cucumber and shallots. Stir to combine.
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Serve in small cups or baked wonton cups. Garnish with sliced scallions and more sesame seeds.
Recipe Video
Recipe Note
A little note about buying and handling raw fish. When planning to serve raw fish, always buy the freshest fish you can get your hands on. I look for firm fish with a good color, avoiding anything that is even slightly gray or slimy. Don’t be afraid to poke the fish to test for firmness. I used to watch my Mum in the wet market manhandle the whole fish – she’d inspect the yes, inside the gills and poke it in different spots to see how fresh it was.Â
As for the smell, fresh fish should only smell of the fish itself – no ammonia-like odors. In the case of tuna, fresh yellowfin or ahi tuna has a very mild fish smell.
Once you’ve bought your fish, it’s crucial to keep it cold until you’re ready to use it. I put the tuna in the freezer for about an hour – the firmer it is, the easier it is to cut it in even 1/4″ dice.
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