I’m going to show you how to make a really simple tuna tartar for a couple of those little pieces of chili that you have left over, it’s fresh ingredients that’s simple, you’ll rock it together in about 2 or 3 minutes and absolutely delicious, perfect for little canapé or starter, it’s tuna tartar.
So you’re going to need a few lemons and limes to start of, your sea salt, black pepper, tuna; what I’ve got is a couple of pieces and I had made a tuna dish earlier on, you’ll sometimes find that there’s some extra pieces or about that are left over stuff, perfect for making this dish, frees coriander and an avocado, little bit of olive oil; really, really simple ingredients, let’s ruffle it together now.
Okay we’re going to start off with the chili, watch this, watch how simple this is to make; nice sharp knife, now we’re just going to go get some lovely thin strips, just take your kindness, no rush whatsoever. If you need to do it one piece at a time, I’ll show you one piece at a time so, flatten the surface board, run your knife along it and what we’re looking for is a small little dice, like you’re little, about the size of a little piece of diced onions so if you can see that really, really small dice and you’ll do that with all the tuna, now we can start adding all this lovely flavor into. Train handle the tunas little as you could possibly can, you don’t really want your hands on your neck too much cause A, the mark is on bacteria and all these will wet your hands really well, and B, it brings temperature to fish up cause your hands are warm; so try and get in that bowl as quick as possible. Let flavor, salt, pepper, very important now to say that I’m truly perfect a million times but to get tunas as fresh as you possibly can, this one has just been bought this morning, gives us, I mean, classic signs, obviously ask your fisherman that you trust where did he untie it, that’s all boiled out in there. And smell; if it smells really fresh, you’ll never stray when anything wrong with it, it’ll have a little fishy smell, don’t even consider that. My coriander, I’m using the stalks and everything, this coriander stalks has got an amazng flavor, you really shouldn’t be scared of chopping the stalks into something like this, you know that your chopping knife is fine so I can chop them really fast, but I mean if you wanted just the stalks in there, just go over it one more time like that. They get some too when it’s fine, this is quite a sort of a petite and fine dish.
So, coriander in there, lovely bright colors, and then lemon zest, again highest possible setting, or you can use micro grain if you want it, also lime zest, just give a tap, got up all those little flavorings; same again, your lime, nice squeeze of lime juice and it’s the lime juice that really brings the whole thing to life. I’m not going to go with lemon juice, just the lime; now what we’ll do now is just mix it by cup together. Not the sort of thing that you really won’t be making too far advanced and lay them on the fridge; basically make it, serve it up immediately. So, the other thing that you want to do is just check it for season, that’s absolutely fine on, so fresh pipes on the flag where you can eat them make it pretty on little (--) as little appetizer on this brogue or oyu could serve it as a fill-on starter, make it just a little bit of salad, a couple of little bread sticks. Really, maybe it’s so light some of our lovely, lovely flavors, perfect tuna tartar.
Transcription by:
Scribe4you Transcription Services