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.

 

 

Tapas Tuesday

Tuesday night is Tapas night.

A little bit of Spanish Cheeses, mmmm

Home blended truffle honey, (yes truffle two nights in a row) olives, crostini and tomato bruschetta with some fresh basil from the only plant I have ever managed to keep alive.

Cheeses - From the good people at Wegman's

Manchego

Drunken Goat

Campo de-Montalban

Garroxta

Tomato Bruschetta and Crostini Recipe

2       Roma Tomatoes, Diced

1/2   Red Onion, Diced

3 tbs Olive Oil

1 tbs Minced Garlic

Handful of Basil

Salt

1/2   French Baguette (biased cut)

1 tbs Olive Oil

Pre-Heat Broiler

Dice the tomato and onion into 1/4 pieces and place them into your bowl.

Chop up your basil.  I think chiffonade the easiest way to slice basil quickly and evenly.  It’s great for things like basil, spinach, lime leaves or any leafy green.

All you have to do is to layer the basil leaves on top of each other and tightly roll up the leaves. Then run your knife along the roll creating fine, thin strips. The tighter the roll, the easier it is to make your slices thin. If you wish to mince the basil you can run your knife back through the pile.

Add your basil to the tomatoes and onions. Drizzle with olive oil and add the salt. Let this sit in the fridge so the favors can meld together while you make the crostini.

Slice half of the baguette at slight diagonal angle. Place the slices on a cookie sheet and drizzle with olive oil.

Toast each side of the bread until golden brown. About 2- 3 minutes per side. Be careful not to burn the bread!

Bon Appétit