Tártara de Atún
Ahi Tuna Tartare is a simple yet elegant appetizer that is great to serve anytime. It is most commonly serve with Asian spices and ingredients but here I have used Rick Bayless’s Red Chile-Tuna Tartare recipe to inspire this Ahi Tuna Tartare made with mexican condiments for a little bit of a change on the classic version. Hence, Ahi Tuna Tartare a la Mexicali!
Wonderfully enough I always have plenty of excuses and valid reasons to have Ahi Tuna Tartare. Whether I’m just simply in the mood and selfishly make it for myself. In which case I will make it as a snack. Or having a few friends over for a little bit of a lavish meal and serve it as an appetizer, Ahi Tuna Tartare is always welcomed in my home. The best thing about making this appetizer is, it’s so simple and quick to make. You can pre-prepare this dish or prepare pretty much right before your guests arrive. You know, assuming you are not being selfish like I can be with it and actually share it with your loved ones! ?
I serve my Ahi Tuna Tartare on homemade tortilla chips which truthfully are so easy to make. Just cut tortilla wraps into quarters and fry in a skillet or pop into your broiler for a few minutes until golden brown and crispy.
So whether you make this Ahi Tuna Tartare for your next gathering with friends or selfishly for yourself, do it! Make it! Go out and make this quick, simple delicious Mexican appetizer and and enjoy!
Note: The dry guajillo peppers used in this recipe can be found either in the International aisle under the “Mexican” products section in your local supermarket or can be ordered online.
Here’s to another awesome Mexican Appetizer! ?
Ahi Tuna Tartare
|Meal type||Appetizer, Snack, Starter|
|By author||Rick Bayless|
- 1 Pound sushi grade tuna steaks (cut into small quarter inch pieces)
- 2 dry guajillo peppers (stems and seed removed)
- 6 garlic cloves (roasted)
- 1/2 cup fresh lime juice (about eight limes)
- 1/2 of a red onion (chopped)
- 1/3 cup fresh cilantro (chopped)
- salt (to taste)
- 1 Package corn tortilla wraps (cut into triangle shapes or use store bought tortilla chips)
- oil (for frying)
- 2 dry piquin peppers
|Remove stems and seeds from dry guajillo peppers. In a small saucepan over medium heat, add peppers and 2 cups of water. Cook for about 15 minutes until softened. While peppers are cooking, roast garlic in a skillet for 15 minutes until soft. Garlic will turn brownish in spots.|
|Cut limes in half and squeeze juice into a bowl. Pour lime juice into a blender with guajillo peppers and garlic. ( If you are using the piquin peppers, add now to blender as well) Blend until well chopped. Put sauce through a strainer or sieve. Press down on sauce through strainer with a spoon. This will leave you with just the sauce.|
|Chop red onion and cilantro. Slice tuna steaks and cut into quarter inch pieces. Place tuna pieces in a bowl and add sauce, onion and cilantro. Add salt to taste. Mix until well blended. Refrigerate.|
|In the meantime, cut corn tortilla into triangle pieces. Add about 1/2 of oil to a skillet and heat over medium heat. Add a few triangle pieces at a time and cook until golden brown. Drain on paper towels. Continue until all pieces are fried. Add about a tablespoon of the tuna tartare to tortilla pieces. Serve as an appetizer. Enjoy!|
|Note: you can also broil tortilla chips for a healthier alternative.|