The Flavorful Oil Eric Ripert Adds To Tuna Tartare

If your tuna tartare needs a flavor boost, you might want to consider trying the oil French chef Eric Ripert turns to when making his. The guest judge on Bravo's "Top Chef" embraces a number of wonderful flavors associated with sushi to create his version of this dish, giving it a distinctive and delicious bite. Specifically, Food & Wine shares Ripert turns to a ginger-infused oil to give his sushi-grade tuna the warm, aromatic, and mildly spicy kick that ginger adds to whatever it touches. 

To complement the peppery elements of his tuna tartare, he also adds cilantro, jalapeño, wasabi, sesame seeds, and scallion to the mix. And, to ensure no one ingredient overpowers another, Ripert brings it all together by reaching for the acidic and bright taste of lemon juice. The end result is a sweet, fiery mouthful that he serves up alongside the salty goodness of potato chips.

Make your own

If you don't have a bottle of ginger oil laying around, you shouldn't feel compelled to go out and buy one, especially if you are an infrequent user. After all, it can go rancid rather quickly. Instead, you might want to opt for a DIY version of this infusion. You can easily create your own ginger-infused oil by taking warming up ginger peels in a bit of vegetable oil – just be mindful not to let it overcook or you will end up with burnt-tasting ginger oil.

You can even make the oil along with a stir fry or other pan or wok-made dish to eliminate food waste and still provide the tasty satisfaction ginger-infused oil lends to your recipes.

Tuna tartare is not the only dish that can benefit from the sharp and woodsy taste of ginger-infused oil. This ingredient is versatile enough to be used in both savory and sweet dishes like soups, salad dressing, chocolates, and even cakes. Of course, a little goes a long way with infused oils, so be conservative if you are experimenting.