This is one of my absolute favorite recipes to make, and you’ll quickly see why. It has even won over a few friends who usually steer clear of raw fish. It is also quite versatile. On its own, the tuna tartare is great piled high on crackers, flatbreads, or fried wontons, but it can also be used as a first-course salad topped with microgreens or radish sprouts. It also excels atop a plate of mixed greens, with the marinade drizzled over as a dressing.

　　

Ingredients

makes 6 to 8 servings

　　1 pound fresh yellowfin tuna steak, skin and bones removed

　　3 tablespoons extra virgin olive oil

　　1 tablespoon toasted sesame oil

　　1 teaspoon soy sauce

　　1/2 teaspoon wasabi powder

　　3 tablespoons Sriracha

　　Zest and juice of 1/2 grapefruit

　　2 shallots, minced

　　1 jalapeño, seeded and minced

　　3 green onions, white part only, sliced on the diagonal

　　Salt and freshly ground black pepper

　　1 avocado, diced, for garnish

　　2 radishes, sliced paper thin, for garnish

　　Black sesame seeds, for garnish

　　

Step 1

Cube the tuna into uniform 1/4-inch cubes. In a large bowl, combine the tuna with the olive and sesame oils, soy sauce, wasabi powder, Sriracha, grapefruit zest and juice, shallots, jalapeño, and green onions, stirring well. Cover and refrigerate for 30 minutes to allow the flavors to marry.

　　

Step 2

Season with salt and pepper to taste just before serving. Garnish with the avocado, radish slices, and a few sprinkles of black sesame seeds.

　　The Sriracha Cookbook