Tuna Tartare and Spinach Cups

Another weekend passed and yet again we were able to get the block together for Friday night apps.  This week I made spinach dip bites and Tuna Tartare.  Bill being the wonder man that he is ran to the market for me on his way home.

The spinach bites are pretty easy so I am not going to include that recipe.  They are basically just the Knorr Spinach Dip recipe with a few extras like green onions and mozzarella cheese.  Put them into wonton cups and bake until the cups are crisp.   

Now the tuna tartar… ahh that recipe is below.  It’s fresh with just a little hit of heat and sweet. I have seen a lot of different recipes for this but sometimes what is in them just does not sound appetizing to me so I have pulled from various recipes and created my own.

Easy Tuna Tartare

Sharp Knife
1 lb Sushi Grade Tuna
1 avocado, diced
1 tsp Chopped Cilantro

For the Sauce

3 tbs Soy Sauce
2 tbs Sweet Chile Sauce
1 tbs Rice Vinegar
2 tbs Siracha
2 tbs Sesame Oil
1 tbs Minced Ginger
2 tbss Mayonnaise
 
Cutting the Tuna
Cut against the grain. Holding the knife at an angle and try to make slices about 1/4 inch thick.  Next you want to cut with the grain into small bite size cubes. Place the tuna in a large bowl

Dicing the Avocado

Using a sharp chef's knife, slice through the avocado lengthwise until you feel the knife hit the pit. Then rotate the avocado to make a cut all around the pit. Twist the two halves apart.

Take your knife and whack the pit of the avocado, twist the knife to pull out the pit. Then score lines about ¼ inch part without breaking the skin of the avocado. Then slice diagonally to create little squares like a grid. Scoop out with a spoon into the bowl with the tuna.

For the Sauce

Combine all of the ingredients above in a bowl and whisk until combined. Pour over the tuna and avocado mixture; add the cilantro stir gently until combined.  Refrigerate for at least 30 minutes for the flavors to combine.