creamy, cool, and raw
lemon, heat, and floral spice
wasting not my waist
It’s Okay to be Raw.
Another way to save calories is to eat raw! Raw meats can be eaten in the form of a tartare, ceviche, or sashimi and sushi. Tartare is usually associated with chopped raw steak mixed with spices and herbs, and ceviche is thinly sliced fish or red meats marinated in citrus juice and oils. The citrus will actually pickle (cook) the meat.
Sushi, in general, is very low in calories, and is made mostly of raw ingredients. Your basic California Roll is 130 calories for four pieces and a Spicy Tuna Roll is only 140 calories for four pieces (www.calorie-count.com). Just avoid the temptation to order anything with cream cheese or tempura. Consider ordering sushi with brown rice instead of white for an even healthier option.
The following Spicy Tuna Tartare includes an aromatic rub of ras al hanout and sriracha chili sauce with sweet mango and served with a small mound of micro herbs drizzled with a Meyer Lemon dressing.
SPECIAL NOTE: There are risks in eating uncooked meats and seafoods. Be sure to ask the seafood department for sashimi grade raw tuna and use it immediately. Check the package for freshness. Give the fish the smell test. It should not smell like anything at all. Any odor means the fish is already past its prime.
ThePatricianPalette.com for more technique photos.
Spicy Tuna Tartare with Ras al Hanout and Mango
An original TPP Recipe – All rights reserved.
Four small servings.
INGREDIENTS
TARTARE
1/3 lb sashimi grade tuna, cut into ¼” dice
1 teaspoon grapeseed oil
½ teaspoon ras al hanout
½ teaspoon sriracha chili sauce
1 teaspoon zest of one Meyer lemon
MARINADE
3 teaspoons whole fennel seed, toasted, crushed (see recipe)
1 Meyer lemon, juiced and pulp reserved
¼ teaspoon ras al hanout
2 tablespoons agave syrup
flakey sea salt
GARNISH
½ cup mango, cut into ¼” dice (about one mango)
Mix of micro greens: chervil, pea shoots; broccosprouts
METHOD
TARTARE: In a small bowl, combine the grapeseed oil, ras al hanout, chili sauce and zest. Add the tuna and toss to coat. Cover surface of tuna with cling wrap and refrigerate for at least 30 minutes.
MARINADE: In a small pot, toast the fennel seeds just until they are fragrant. Do not scorch them. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In another bowl, stir together the Meyer lemon pulp and juice, ras al hanout, crushed fennel seed, and agave syrup. For better flavor, prepare 30 minutes ahead of time to let flavors meld. Sprinkle with sea salt to taste.
PRESENTATION: Add two teaspoons lemon marinade to the tuna in one bowl. Add two teaspoons marinade to the mango in another bowl. Use a small 1 ½’ diameter mold to layer the tuna and the mango. Serve with a small mound of micro greens and drizzle the plates with the remaining dressing. NOTE: For translucent pink tartare, add the marinade to the tuna just before serving. If you’d like the tuna to be slightly pickled, add the marinade at least 30 minutes before serving.
EASY MARTINI GLASS OPTION: Combine the dressed tartare and mango and serve over a bed of microgreens in a martini glass. Drizzle with the remaining dressing.
HOR D’OUEVRE OPTION: This tartare also makes a wonderful hor d’ouevre served over my Edamame Purée and Fantasy Fennel Salad on a deep fried wonton (but will be significantly higher in calories).