With summer here, we're looking to make delicious food without turning on the stove, and tuna tartare is the perfect appetizer or light lunch to do the trick. This recipe from Ignacio Mattos's Flora Bar tosses diced tuna with fish sauce, anchovy oil (the liquid gold left over in the bottom of the can) and crushed potato chips. It's salty, crunchy and addictively satisfying.
As you probably know, especially if you follow us on Instagram, presentation is everything. So if you want to get fancy with your plating skills (and this recipe calls for it), break out those ring molds. Place your largest ring cutter on the plate and fill it with the tartare, pressing down to mold the tuna into a perfect disk. Carefully remove the ring mold, garnish with crème fraîche and get that 'gram.
To learn more, read "Raw & Order."
Tuna TartareRecipe adapted from Ignacio Mattos and Jake Nemmers, Flora Bar, New York, NY
Yield: 2 to 4 servings
Prep Time: 30 minutes, plus 1 hour and 45 minutes curing and drying time
Cook Time: N/A
Total Time: 30 minutes, plus 1 hour and 45 minutes curing and drying time
One 10-ounce tuna fillet
½ cup kosher salt
½ cup granulated sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 medium shallot, minced and rinsed with ice water
1 tablespoon sunflower oil
1 tablespoon Arbequina olive oil
1 teaspoon black truffle oil
1 teaspoon anchovy oil
1 cup potato chips, crushed by hand
1 egg yolk
Crème fraîche, for garnish
1. Place the tuna fillet on a plate. In a small bowl, mix together the salt and sugar, then sprinkle over the tuna. Cover the fish with plastic wrap and refrigerate to cure for 45 minutes.
2. Rinse the salt mixture off with cold water and pat the fish dry with paper towels. Place the fillet on a plate and refrigerate uncovered for 1 hour.
3. Cut the tuna into a ¼-inch dice and place in a medium bowl. Mix in the fish sauce, soy sauce and shallots, followed by the oils. Gently stir in the potato chips and egg yolk, being careful not to overmix.
4. Mound the tuna mixture on a plate, garnish with crème fraîche and serve.
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