Tuna Tartare 3 Ways

Tuna Tartare is a fantastic appetizer, and a great way to impress your guests. I chose to make 3 separate flavors of this classic hors d' oeuvre to demonstrate that there are so many ways to enjoy this delicious dish.
Use a very fresh, sushi grade tuna for safety. If you like, you can add a little lime to the fish to help cut any external bacteria. This will slightly change the color of the tuna because the acids from the lime will slightly cook the outside layer of the fish. I prefer to leave out the lime because I love the impressive colors this dish creates.
I served this tuna tartare with some flour tortillas that I fried in the same oil that I cooked the onions in. They come out crispy and delicious. Add a little sea salt if you want to improve the flavor of the chips.
For the Apricot Tuna Tartare you'll need:
Canned apricots
Agave nectar
Sushi grade tuna
avocado
1 purple onion
All purpose white flour
Make a puree out of the agave and the apricots. Add that to your tuna and mix well with a fork.
For the Wasabi flavor Tuna Tartare you'll need:
Wasabi Paste
Black sesame seeds
Sushi grade tuna
avocado
1 purple onion
All purpose white flour
Peanut oil
To make your Classic Tuna Tartare you'll need:
Sushi grade tuna
avocado
1 purple onion
All purpose white flour
Peanut Oil
Dice your onion in to small pieces. Add the onion to a bag of all purpose white flour and shake. Add to a sifter and remove the excess flour. Fry the breaded onion until they begin to turn light brown.
Once you have mixed your ingredients together, make your first layer by laying sliced avocado in to a 2 1/4 inch mold. Tamp down with a flat bottom bottle to even the avocado layer across the bottom of the mold. Add your tuna mix, and tamp down again. Then add your fried onion. Give your mold a slight turn and pull up. Place any loose onion pieces back on the top of the tuna tartare. Garnish with sprouts or parsley. Serve and enjoy!
A special thanks to the folks at Ciudadano Magazine for filming and interviewing us for their publication! You can see more and read about this recipe in their December edition at www.iciudadano....
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Love what you cook, and cook what you love! - Not Chef Ryan

[@sergiof9614]

I love the intro.. you're a good man..

[@dorinhenter3271]

it looks great man, good job.

[@veioza]

Really loves it. Good job.

[@margolawrence3356]

What kind of chips did you use at the end? Did you make them or buy them?

[@gustavhedman1804]

just like that

[@claudioconsole]

Just like that

[@Mygreatrecipes]

Looks amazing! Keep up the great work!

[@tagaway6173]

I'm here because I wanted to make sure how to pronounce the plate. Lol. (English is not my first language) my boyfriend is going to take me to a fancy restaurant and I just Googled the plates.. I'm odering the cheapest things. .. Anyways I ended up liking your silly ways! Subscribed!

[@tagaway6173]

I'm your subscriber # 1,480!!

[@TheAdnanmajor]

Can hardly hear the commentary due to the loud music.........

[@lenachkahill]

какая прелесть!!!!!!! зашла прям не рецепт посмотреть а музыку послушать!!!!!! буду искать другое видео!!!!!!

[@emyd9655]

The music though….very unnecessary

[@kennym4594]

Turn the music down dude!

[@devonhuston8306]

Do you need to trim the outside off of the steak prior?

[@aaronmenchinger]

Onions would have turned out a bit better, had the oil been up to temp. Anyway presentation A......Execution B-

[@lauraforconi9111]

this video to much noise

[@cister1]

Need to Fix your audio

[@adelinrapcore]

Wait,wait..dont tell me..its just like that, isn’t it?

[@justanton4357]

I counted 30 just

[@macchiatogurl91]

Wow your so delicate...is this an asmr video lol...

[@NotChefRyan]

Thank you for watching!

[@chrisrybak4961]

Why do you put such loud music over it?! Really annoying and makes it hard to hear you without having the volume up v loud