Best Tuna Tartare With Lime Crème Fraîche Recipes

Tuna Tartare image

Provided by Ina Garten

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Steps:

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

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.