Tuna tartare is one of those dishes that we love to order at restaurants, but never really made at home — that is, until now. We spent some time with Top Chef contestant Stefan Richter to learn the best way to prepare this raw fish dish. Watch the video to learn how easy it is to make in your own kitchen, then read more to print Stefan Richter's recipe for tuna tartare.
Growing up, I never went through a picky stage, and today there is nothing that I wouldn't taste — except for one fishy thing. As a small child, my mother claims I gorged on tuna fish with no hesitation, but for some inexplicable reason, things took a very different turn. It's been a family mystery ever since.
I recently moved in with a new roommate and felt confident that, when it came to all things kitchen, I had covered all the bases with her: sharing food is a necessity for me (labeling containers just seems so sad and weird), if there are dishes in the sink, just do them (it all evens out eventually), and depending on the week, I call for Indian takeout an embarrassing amount of times.
Then it happened. I walked into the apartment postwork one rainy night and saw my roommate cooking up tuna and tomato soup in the kitchen. That was when I realized I'd left an important detail out of the equation.
Keep reading to see how I faced up to my fear of tuna.
During Summer, we're always looking for new salad recipes. That's why we can't wait to try My Fare Foodie's farro salad with tuna.
Cook like a real Italian by barely cooking at all. Enjoy this healthy and filling salad in all of its simplicity by using the best and freshest ingredients you can find.
This ahi tuna and watermelon ceviche is the perfect refreshing treat for these hot Summer days.
Were loving how easy it is to make this healthy appetizer from the FitSugar community! FitSugar reader HealthyDiva posted this recipe for mango tuna bites in our Healthy Recipe group. If you can't find mango pico de gallo, make our recipe for mango red pepper salsa.
Check out the recipe when you read more
I just returned from the islands of Hawaii, where the proliferation of just-caught seafood is enjoyed in a bevy of raw fish preparations, from ceviche to poke. Although it's available stateside, I've longed for the chance to enjoy glistening cubes of crudo for a reasonable price at just about every meal.
For a little taste of what I've been missing, I created these soy-glazed rice crackers topped with luscious ruby jewels of tuna tartare. Unlike the standard caper-and-lemon tartare mix, this version is Asian-inspired, but lacks the traditional soy sauce that characterizes a Hawaiian poke. That's where the Japanese rice cracker base, which gives the fish a textural contrast, comes in! Want the fast, easy, healthy recipe for your next party? Then read more.
- Watch Bethenny Frankel eat her way through New York City.
- Watch Bethenny Frankel eat her way through New York City. — Grub Street NY
- The Cooking Channel will debut a new show about food trucks, Eat Street. — Fork in the Road
- Napa Valley is getting its very own food festival. — Eater
- What you should know about the farm bill. — Serious Eats
- In search of Rome's holy trinity. — The Atlantic
- Creamy tomato tuna pasta is a delicious, fast, and easy dinner. — Food Wishes
- Beef tongue: so hot right now. — Huffington Post Food
- What cures Bryan Voltaggio's ADD. — The Feast
Got a hankering for tuna salad but you literally can't stomach all the calories? Have no fear, a healthy recipe is here. Ever since I started substituting lemon and olive oil for mayonnaise, I've grown to prefer it to the white stuff and so has my waistline. Now when I whip up a batch of fish food, it looks much better in the bowl and even tastes better on the buds.
Broccoli stir-fry over rice is a staple around my house, but I'll admit I'm quickly tiring of it. Tonight, I've decided to switch it up a little. Once again, I'm using tuna from yesterday's meal as the star, serving it up steak-style with a mustard pan sauce to pump up the flavor. The fish'll pair perfectly with lightly seasoned, blanched broccoli and a bed of couscous with grapes.
For an easy weeknight meal that's different yet familiar at the same time, keep on reading.
Whenever the mercury rises, I find myself craving delicate, no-cook seafood dishes — the less filling, the better. My favorite thing to do right now is to sear tuna on the grill, not until it's cooked through, but just enough for its exterior to be licked with a bit of a crusty char. That way, it's still tender, succulent, and refreshing.
For added flavor, I'd suggest brushing the fish with a basic marinade, such as this version with fresh cilantro leaves, lime juice, and olive oil. Don't fret if you aren't a cilantro fan; it'd work just as well with another aromatic leaf like basil or parsley. For the super-snappy recipe, read more.