Sometimes weekends are great for big cooking projects and slow-roasting, but there are other times when I like to keep my cooking to a minimum. Ceviche, sashimi and tartar are always nice meals when you can get your hands on a good piece of sushi grade fish, and right now we’re just beginning to see fresh tuna come into season here in California. Some people still haven’t gotten their palates around eating raw fish, but if you prepare it with other ingredients like; soy sauce, fresh ginger, a dash of hot sauce, and some edamame, it’s definitely not alone in flavor.
Tartar just happens to be a dish I adore because of its simplicity and I happen to enjoy raw fish, but in this recipe, it’s the Asian inspired taste that really gets me going. I remember when the Yard House was first opened in Orange County, long before it became a big chain, and Chef Carlito made a stacked tuna roll layered with freshly diced tuna, edamame and other delicious ingredients. This recipe reminds me of that, but on a more casual scale, one that any home cook can easily make.
The ingredients are things you probably already have except for a good piece of sushi grade tuna and shelled edamame, but you can find them relatively easy now in fish markets, farmer’s markets and upscale grocery stores. Edamame you can always buy frozen and defrost it quickly to add to the tartar, and the wonton skins you can buy almost anywhere. I love to serve this as an appetizer, but it makes a delightful meal for two, and it pairs nicely with a glass of champagne, or other crisp white wine, or even a cold beer.
8 ounces fresh sushi grade tuna
1/2 cup shelled edamame
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1 teaspoon hot sauce or sriracha
1 small package wontons skins
oil for frying
1/3 cup good mayonnaise
1 tablespoon sriracha
- Dice tuna and place it in a bowl with edamame. Add soy sauce, ginger, sesame oil, and hot sauce, stir all together to combine flavors. Place in refrigerator for at least 1 hour, up to 4 hours.
- In a small bowl, whisk together mayonnaise and sriracha.
- Frying wontons in oil over medium-high heat until crispy brown. Drain and snap into two pieces.
- Place tartar on a serving plate and dollop with mayo and serve with wontons. Enjoy!