01 September 2010

Recipe: Variation on a (Tuna Tartare) Theme

We decided to make another run at tuna tartare.  We'd been out of town for the weekend with a group for whom food is basically fuel.  Case in point?  I took fresh peaches and tomatoes from the CSA, and I was the only one who was interested in eating them - everyone else wanted to grocery store cherry tomatoes and pre-cut (under-ripe) melon.

We love these people, but we were in need of some tasty, quick to make, goodness.

Yes, I know that tuna tartare is "over."  Foodies have declared it another dead fad, along with plating your food in towers, foams, small plates, tasting menus, and gourmet burgers.  The thing is, classics done well tend to taste good, and I mostly care about whether things taste good.  Tartare too pedestrian for your refined palate?  More for me, SUCKA!

Anyway, we wanted something a little spicy, so to hand-chopped tuna we added:
Sesame oil
Soy sauce

(all to taste, of course)

We went heavy on the green stuff and toasted more wontons - only this time, we brushed them with egg white so the sesame seeds actually adhered - and dug in.

Late summer bliss!

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