A light, bright, citrusy hors d’oeuvre for a warm summer night, this tartare requires impeccably fresh tuna. Keep the fish on ice as you prepare it and serve it immediately for the most vivid flavor. To preserve the tuna’s plum-red color, don’t add the salt or soy sauce until the last moment. You can present the tartare in lettuce cups, if you prefer, instead of on fried wontons or crackers.

　　

Ingredients

makes 24 (serves 8 to 12)

　　1/2 pound skinless sushi-grade ahi tuna

　　2 teaspoons extra-virgin olive oil

　　1/2 large jalapeño chile, seeded and finely minced

　　2 tablespoons finely minced red onion

　　2 teaspoons toasted sesame seeds

　　1/2 teaspoon grated lime zest

　　1 teaspoon soy sauce

　　1/4 teaspoon fleur de sel or sea salt

　　1/3 cup crème fraîche

　　1 teaspoon freshly squeezed lime juice

　　Kosher salt

　　24 fried wontons (page 49), shrimp crackers, rice crackers, or thin toasts

　　Finely minced scallions for garnish

　　

Step 1

Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.

　　

Step 2

Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.

　　

Step 3

Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

　　The Cakebread Cellars American Harvest Cookbook