Recipe from Harris Teeter's Fresh Catch Newsletter Tuna can cruise up to 55 miles per hour, and they are constantly in motion. To keep this speed machine going, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned
- 1 pound(s) fresh tuna steaks
- 1 tablespoon(s) olive oil
- 3 tablespoon(s) sesame oil
- 1 teaspoon(s) soy sauce
- 1/2 teaspoon(s) chili paste
- 1 tablespoon(s) lime juice
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) ground coriander
- 2 tablespoon(s) finely diced fresh parsley
- 1. Marinade can be prepared the day before or right before preparing.
- 2. Combine all the ingredients except the tuna into a mixing bowl and whisk together.
- 3. Cut the tuna into small cubes approximately ¼ inch pieces.
- 4. Add the diced tuna to the marinade and toss.
- 5. Ensure that all the tuna is coated evenly.
- 6. Scoop 3 to 4 oz into a ramekin or small bowl.
- 7. Place the ramekin upside down in the center of a serving plate and remove the ramekin.
- 8. Surround the mounded tuna tartar with sesame wafers and serve. Repeat until 4 appetizers are completed.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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