TUNA TARTARE WITH LIME CRèME FRAîCHE

Tuna Tartare with Lime Crème Fraîche image

Yield makes 24 (serves 8 to 12)

Number Of Ingredients 13

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

Steps:

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