Tuna Tartare

tuna tartare, tuna tartare recipe, tartare, tartare recipe, life eclectic, caroline culwell, cooking light, appetizer, appetizer recipe

tuna tartare, tuna tartare recipe, tartare, tartare recipe, life eclectic, caroline culwell, cooking light, appetizer, appetizer recipe

Now that summer is finally here and the weather has warmed up I was craving something light, fresh, and cool. I recently tried a steak tartare that I absolutely loved, so I was inspired to make my own. But instead of using steak, I went with tuna- my favorite! It is very important to get a good cut of quality tuna to avoid a fishy smell/taste or even food poisoning. Central Market has a special freezer near their seafood and meat suction that has packaged sushi grade fish. This is the stuff you want. It can be eaten raw right after thawing and it is sooooo good! This recipe is very easy to make, easy to serve, and it tastes great. It could make a light dinner, an appetizer to share, or a party snack!

Ingredients
-8-10 oz. sushi-grade tuna
-1/4 cup reduced sodium soy sauce
-juice of 1 lime
-2 tsp rice wine vinegar
-1 Tbsp agave nectar
-1 tsp sriracha sauce
-2 tsp sesame oil
-1 tsp freshly grated ginger root
-2 green onions chopped
-2 tsp toasted sesame seeds
-water craters or tortilla chips

Directions
In a mixing bowl combine soy sauce, lime juice, rice wine vinegar, agave nectar, sriracha sauce, sesame oil, grated ginger root, chopped green onions, and sesame seeds. Set in the fridge to cool. Meanwhile cut your sushi grade tuna into tiny cubes and place them in a bowl. The smaller the chunks the more flavor each bite will carry!