Nothing is more impressive than serving a tuna tartare to guests at your house who, frankly, would likely be happy with ordering pizza. Also, nothing is easier than making tuna tartare. The hardest part is finding the sushi grade tuna but once you figure that out (a fish market rules, the frozen stuff at Whole Foods is about $16 and will absolutely do the trick) - it’s as easy as… well, anything where you just chop some stuff up and throw it in a bowl.
Here’s something I would like to share about tuna tartare, don’t serve it with wonton chips. It would make everyone feel weird. I’m not 100% sure why, but the idea of someone bringing out wonton chips at home I where I draw the line. Serve it with a fresh baguette (this one is from Zak the Baker, the freshest I could find in Miami) or chips. Yes, good old fashioned chips, that’s how Eric Ripert does it. Ina serves it on something that looks like a water cracker. Goop recommends “papadum chips or something similar” - but you know, they’re Goop.
I forgot to buy fresh ginger so I used about a 1/2 teaspoon of powder, I’m not mad about it
salt to taste
mix and serve as soon as possible. This got a little brown while it hung out waiting to be shot. Just being honest.
a very special thank you to Karli Evans for her amazing skills in doing these dishes justice in these photos. Be sure to browse her website and follow her on Instagram and prepare to be impressed.
