Be sure to check out my Happy Eats Healthy site to see upcoming classes, seminars, for more information on Health Coaching, nutrition information and more!

Sunday, June 15, 2008

Spicy Tuna Tartare with Avocado Sake Soup



When I'm planning for a dinner party, I like think about who my guests and what their tastes are. My plan is not to serve them what they have had in the past but rather to make a twist on those flavors and offer a new variation they may not have experience before. Knowing that I would have a room full of sushi fans made me think of the tuna tartare- but what would the twist be? My friend Lesley is a huge fan of avocados so those needed to be worked in. Ultimately I came up with the spicy tuna tartare with the avocado soup chaser. True to form, I made up the spicy tuna recipe on the fly and didn't write the recipe down until a week later, so I'm guesstimating on some of the amounts I used. I will make this again and come back and refine this if needed (if you make and find the taste slightly off - please write and let me know!)

This was a great hit and fun course. Just use whatever small shot glasses you have to serve the soup or if you want to turn this into a bigger course, serve a larger bowl of soup and float the cucumber-topped tartare on top! Just think about who your guests are, have fun with your dinner, wow your friends and be fat and happy!


Avocado Soup

1 ripe avocado
1 cup buttermilk
2 tbls sake
1 garlic clove
1 tsp cayenne pepper
1/4 cup lime juice

Place all ingredients in a blender, blend until smooth. You may need more or less liquid, depending on your avocado. You can either use more or less buttermilk, or add in some water for a less heavy soup. If you're not a sake fan or if kids will be eating with you, simply omit the sake.


Tuna Tartare

Fresh Tuna (1 lb)
1/2 cup chopped scallions
1 tbls toasted sesame seeds
zest of 3 limes
1/2 cup lime juice
2 tsp wasabi powder
1 tbls sesame oil
1 tbls chili oil
1 tbls Sriracha sauce
olive oil to emulsify (roughly 1/4 cup)

Chop the tuna and scallions, add the sesame seeds and set aside. Combine remaining ingredients and whisk while slowly drizzling in olive oil. Pour dressing over tuna ( you may not need all the dressing, so only add half at a time), toss to coat. Refrigerate for an hour before serving to allow the flavors to meld. Serve atop a cucumber slice.

No comments:

Post a Comment

LinkWithin

Related Posts with Thumbnails