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Chic Eats: Tuna Tartare with Pineapple Shooters PDF Print E-mail
Written by VendiRei Jones   
Wednesday, 17 March 2010 12:20

Chic Eats: Tuna Tartare with Pineapple Shooters
Create a restaurant-worthy meal in your own kitchen with these culinary secrets. Our Chic Chef reveals a few trade secrets to help you create a fresh, spring-inspired appetizer.

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Warmer weather is here, and many of us are longing for the tastes of spring: lighter fare made with fresh ingredients and minimal (if any) cooking. Fresh, natural ingredients meet culinary secrets in our Tuna Tartare with Pineapple Gazpacho Shooters. Keep these culinary tricks up your sleeve and enjoy the tastes of spring all season long.

 

Let Ingredients Speak for Themselves

 

When chefs say "let ingredients speak for themselves," they mean just that. Let the ingredients'' natural flavors come through in the final dish. Whether it's the star ingredient or one playing a supporting role, every ingredient should serve a purpose in a dish. In our Pineapple Gazpacho Shooters, the natural sweetness in pineapple shines, enhanced and balanced by a few simple supporting ingredients.

 

Storing Raw Fish

 

Many home cooks may not feel comfortable buying or storing fish meant to be consumed raw. Taking a few precautions to handle and store raw fish properly may help calm these fears. When purchasing tuna for tartare, ask your fishmonger for "sushi grade" tuna. Choose tuna that is bright reddish-pink, and don't be afraid to smell the fish. It should have a clean, ocean aroma with no "fishy" odors. Raw fish is best kept on ice. Fill a large zip-top bag with ice and place in a shallow container. Wrap your fish in plastic wrap, place it on top of the ice bag and store in the coldest part of your refrigerator. Following these guidelines will decrease your risk for food-borne illness.

 

You Eat with Your Eyes First

 

A quick trip to your local hardware store will change the way you look at food. Create edible art with a few inexpensive pieces of PVC piping. Most hardware stores carry PVC pipes in the 2- to 3-inch diameter range and will cut them to your desired length. To re-create the pictured presentation, place a piece of 2-inch long PVC pipe on a plate. Gently pack the seasoned tartare into the PVC pipe. Carefully and slowly remove the pipe while putting light pressure on the surface of the tuna.

 

Use a funnel to fill your shot glasses with the gazpacho. This will cut down on spilling and keep the sides of the glasses clean and beautiful. Garnish the tartare with Avocado and Pineapple Salad, and serve with crispy wonton chips.

 

Pineapple Gazpacho

 

Ingredients:

  • 1 pound fresh pineapple, cut into small pieces
  • 2 tablespoons red onion, chopped
  • 1/8 teaspoon red pepper flakes
  • 1 small garlic clove
  • 1/2 cup pineapple juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

 

Method:

  • Place all ingredients in a blender and blend until completely smooth.

 

Tuna Tartare

 

Ingredients:

  • 1 pound sushi grade tuna, chopped
  • 1 1/2 tablespoons dark sesame oil
  • 2 teaspoons red bell pepper, minced
  • 2 teaspoons red onion, minced
  • 1 teaspoon cilantro, finely chopped
  • 1 teaspoon basil, finely chopped
  • 1/2 teaspoon garlic, minced
  • Salt and pepper, as needed

 

Method:

  • Combine all ingredients in a medium bowl and mix until combined.
  • Season to taste with salt and pepper.

 

Avocado and Pineapple Salad

 

Ingredients:

  • 2 ripe avocados, diced
  • 2/3 cup chopped fresh pineapple
  • 1 teaspoon red onion, minced
  • 1 teaspoon red bell pepper, minced
  • 1 teaspoon jalape√±o, minced
  • 2 tablespoons fresh lime juice
  • Salt and pepper

 

Method:

  • Combine all ingredients and toss to combine. Season to taste with salt and pepper.
VendiRei Jones -

VendiRei Jones is the chef/owner of Torta, a licensed home bakery specializing in sweet and savory tarts. E-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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Last Updated on Sunday, 21 March 2010 13:46
 

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