Balsamic Tuna Tartare

Balsamic Tuna Tartare

The very best tuna -- sushi-grade -- is crucial for tartare. It is also important to season the tuna as lightly as possible so the delicate taste of ultra-fresh raw fish comes clearly through.

Ingredients

• 3 shallots, finely chopped
• 2 tablespoons capers, drained, rinsed and finely chopped
• 1/2 fresh jalapeno pepper, seeded and finely chopped
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 pound piece fresh sushi-grade tuna
• 2 tablespoons olive oil, plus additional as needed
• 2 tablespoons Celia's Traditional Balsamic Vinegar, plus additional as needed
• 1 tablespoon freshly squeezed lime juice, plus additional as needed
• Salt and freshly ground black pepper to taste
• 1 lime, sliced, for garnish
• Parsley sprigs for garnish

Directions

1. In a large bowl, combine the shallots, capers, jalapeno, chives and parsley; set aside.
3. Trim and discard any skin, bone and/or membrane from the tuna. Cut the tuna into 1/4-inch-thick slices, then cut it into 1/4-inch-wide strips and finally cut into 1/4-inch dice. Add the tuna to the shallot mixture and stir gently to combine. Add the oil and stir gently to combine. Repeat with the vinegar, then with the lime juice. Season with salt, pepper and additional oil, vinegar and lime juice to taste and toss gently to combine. Devide the tartare evenly among 4 inpidual plates and garnish with lime and parsley.
5. Cover and refrigerate for 10 to 15 minutes prior to serving. Tartare is best served within 30 minutes because the acid in the lime juice and vinegar start to "cook" the fish.