So That's How You Tune A Fish!

Those who know me are well aware of my obsession with seafood. Salty, briny, slimy, you name it and I love it! I am drawn to the little critters on any menu and would cook seafood every day for the rest of my life. I also love RAW seafood. There really is nothing better! Tartares are one of my go to's and they really are so simple to make! The key is buying "sushi" quality fish - ask your fish monger when the fish came in and ask to take a wiff of the beautiful sea creature - it should smell like fish but not fishy - there truly is a difference! It also should be bright in colour, firm to the touch, and never frozen!

This tartar recipe is adapted from Martha Stewart's (my gal) book on appetizers. She serves little piles of this tartar on cucumber or radish rounds but big spoonfuls of the delicious tartare works for me. Chop the tuna very finely so you have an even consistency but don't make it too mushy! Tiny cubes work best.

Tip: if you put the fish in the freezer for about 30-45 minutes prior to chopping, it firms up and is much easier to chop! Just be sure you don't freeze it solid!

Tuna Tartare:

1 lb SUSHI QUALITY raw tuna
2 tbs light soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 bunch of chives finely diced (green onions work too but keep them fine!)
Pepper to taste
Optional: a few sprigs of fresh cilantro

Chop the tuna finely then combine all the ingredients in a bowl and let sit, refrigerated, for about an hour.

Eat and enjoy!  

If you wish you can add a dollop of spicy mayo to the mix or even stir it right in! Just add the mayo slowly in order to not over spice or over mayo your tartare - you want to still taste the flavors of the sea!

Spicy Mayo:
1/2 cup kewpie (this is a Japanese mayo found in a squishy bottle with a baby on it...dont ask just enjoy!)
Sriacha Hot Sauce to taste (this is the Foodie God's gift to spice lovers. be careful - its strong!)

Mix together and enjoy!