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Got a Labor Day party today? Well this is something special. Now, it's nothing fancy here, just tuna and Pringles. Actually the way it's presented is very fancy, but the ingredients are not. Chef Rossi, who owns The Raging Skillet in New York City, and has a new cookbook out by the same name, came by Tonia's Kitchen to talk about her recipe for Tuna Tartare. She starts with sushi-quality tuna, and adds sesame-oil and wasabi. Cook it all up and serve on a potato chip, or if you really want to get attention on a Pringle! She says it's so much fun, and a little on the absurd side!
Got a Labor Day party today? Well this is something special. Now, it's nothing fancy here, just tuna and Pringles. Actually the way it's presented is very fancy, but the ingredients are not. Chef Rossi, who owns The Raging Skillet in New York City, and has a new cookbook out by the same name, came by Tonia's Kitchen to talk about her recipe for Tuna Tartare. She starts with sushi-quality tuna, and adds sesame-oil and wasabi. Cook it all up and serve on a potato chip, or if you really want to get attention on a Pringle! She says it's so much fun, and a little on the absurd side!
- 300 grams of sushi grade Tuna, cut into small cubes4 green onions, finely chopped
- 2 tbsp toasted sesame seeds
- 1 avocado, chopped into small pieces
- 1/2 cup diced cucumber
- A handful of cilantro, chopped
- 1 tbsb lime juice
- pinch of salt & pepper
Sauce
- 2 cloves of garlic, minced
- 1 tbsp. grated ginger
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- Add all the sauce ingredients to a bowl and mix together. Set aside.
- Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.
- in a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.
- Plate your tartare by using a mould, or a circular ramekin
