Fresh jalapeños, scallions, sea salt and a touch of sesame oil is sandwiched between layers of pole-caught ahi tuna (1/4-inch dice) combined with olive oil, fresh grapefruit juice, sea salt, black pepper and freshly-ground coriander.
The dish is plated with fresh Texas grapefruit pieces tossed with raw coconut aminos (think soy-free soy sauce), mirin and cilantro. Toasted hemp seeds top the raw tuna..
Tuna Tartare with a Texas Twist
When eating raw tuna, take care to ensure that it is exceedingly fresh and that you keep it well chilled at all times. I cut the tuna into steaks and place them in the freezer just until they begin to firm up, then dice, season and serve as quickly as possible.
Please don’t use any threatened species of tuna or those caught in an environmentally destructive manner!
Melt coconut oil over medium heat until very hot but not smoking . Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.
1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.
very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
freshly-ground red and black peppercorns
Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper. Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.