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      RECIPE TITLE "Citrus Tuna"from: Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family Copyright © by Ina Garten.

    ... more great recipes from Barefoot Contessa on our GREAT CHEFS page!

    yields serves 6 time---difficulty easy

    On one of my book tours, Barbara Libath and I found ourselves at the fabulous Regent Beverly Wilshire Hotel in Los Angeles. After we stopped running around the rooms exclaiming, "There are two bathrooms! There are four televisions!" we went to the bar downstairs to meet some friends. We were served a fresh tuna tartare that I had to come home and try to re-create. I think this is close.

      RECIPE INGREDIENTS

    • 3/4 pound very fresh tuna steak
    • 4 tablespoons olive oil
    • Grated zest of 1 lime
    • 3 tablespoons freshly squeezed lime juice
    • 1/2 teaspoon wasabi powder
    • 1 teaspoon soy sauce
    • 6 dashes Tabasco sauce
    • 1 1/4 teaspoons kosher salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup minced scallions, white and green parts (2 scallions)
    • 1/2 ripe Hass avocado
    • 1 teaspoon toasted sesame seeds (optional)

      RECIPE METHOD

    Cut the tuna into 1/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers.

    Use the finest quality tuna you can find; two of the best are yellowfin and big-eye.

    Wasabi is a powder made from the dried root of Japanese horseradish. You can find this very pungent seasoning in the Asian section of the grocery store.


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