Tuna Tartare with Crispy Rice and Chile Sauce

Peruvian Tartare & Crispy Rice

Category
Appetizer
Cuisine
American
Serves
4-6
Time
45 minutes
From
Bobby Flay

tunarice

Adapted from Bobby Flay: Chapter One

Ingredients

Chile Sauce

  • 1/2 cup mayonnaise
  • 1 Tablespoon chile paste
  • 1 Tablespoon ponzu
  • 2 Tablespoons yuzu juice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon honey
  • salt & pepper

Tuna Tartare

  • 3 tablespoons neutral oil (avocado, canola)
  • 1/2 teaspoon prepared wasabi
  • 1 clove garlic, chopped and mixed to a paste with salt
  • 2 Tablespoons pickled ginger, and 2 Tablespoons pickling liquid
  • 1 small shallot, finely chopped
  • 2 Tablespoons thinly sliced scallions (green parts only)
  • 2 Tablespoons finely chopped cilantro
  • 2 Tablespoons finely chopped parsley
  • 12 oz high quality tuna, cut into 1/2" dice
  • Kosher salt & pepper

Crispy Rice

  • 2 poblano chiles
  • 3 tablespoons neutral oil (avocado, canola)
  • Kosher salt & pepper
  • 3 1/2 cups cooked sushi rice, chilled
  • 2 Tablespoons coarsely chopped cilantro

Instructions

Chile Sauce

  1. In a medium bowl, combine all of the sauce ingredients and whisk until smooth
  2. Thin with about 1 Tablespoon of water until it becomes smooth and loose enough to drizzle
  3. Season with salt & pepper
  4. Set aside at room temperature for at least 30 minutes to let the flavours meld

Tuna Tartare

  1. In a medium bowl, combine the oil, wasabi and garlic paste
  2. Whisk to combine, then stir in the ginger, pickling liquid, shallot, scallions, cilantro and parsley
  3. Gently fold in the tuna and season with salt & pepper. Set aside at room temperature

Crispy Rice

  1. Grill the poblanos until blackened all over
  2. Put in a bowl and cover tughtly with plastic wrap
  3. Once cool, peel and seed the poblanos, cut into 1/4" dice and place in a large bowl
  4. Crumble the rice into the bowl
  5. Add the cilantro and 2 teaspoons of salt, toss to combine
  6. Heat a large cast iron skillet over high heat, and add 2 Tablespoons oil once hot
  7. Add the rice-poblano mixture and press down firmly into the pan
  8. Cook, without stirring, until the bottom becones crispy, 4-5 minutes. Check after 3 minutes so that it doesn't burn
  9. Using a spatula flip the rice over in large chunks nd press down firmly again
  10. Cook until the bottom is gold and crispy, 3-5 minutes more

To Serve

  1. Divide the crispy rice among 4 shallow bowls or plates
  2. Mound the tartare against the rice and drizzle with the chile sauce and serve

Notes

  • Do not use yuzu concentrate. If you don't have yuzu, replace with (meyer) lemon and/or grapefruit
  • Replace ponzu with rice vinegar and mirin (2:1)
  • The original recipe uses aji amarillo paste. Replace with whatever spicy sauce you have, preferrably something sweet & spicy (e.g. a habanero-based sauce)