Week 37: Tuna Tartare

19 Sep

I’ve wanted to try tuna tartare since seeing my first episode of Top Chef. If you haven’t seen it, Top Chef is a pretty entertaining reality show. A bunch of chefs compete every week, making crazy tasty dishes, and then at the end one is named “Top Chef” and gets $100,000 to start his/her own restaurant. It’s got the usual reality TV bitchiness and insanity, but not at Real World levels. And because I DVR, I just skip over those parts anyway.

Ok, back on track, tuna tartare. They are always making tartare on Top Chef. I had no clue what it was, but somebody was making it nearly every week. One of the things I always think of while watching Top Chef is that I could never be a judge (because obviously that was a realistic option) because the dishes are most always  meat. For some reason this actually bugs me, so I was happy that I would be able to eat tuna tartare (because I am pescetarian, not vegetarian).

Jeez, ok, back on track, tuna tartare. According to wikipedia, tartare is a “preparation of finely chopped raw meat or fish optionally with seasonings and sauces. Commonly a tartare is served as a spread for toast. A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes.”

A group of co-workers and I went to Bambara for lunch the other day and tuna tartare was on the appetizer menu. At Bambara, the tartare is prepared with an avocado puree and gaufrette potatoes. I didn’t order it (I wanted the lobster bisque) but my friend Kayla let me taste hers:

It was ok. Tasted a little fishy (obviously) and the potato underneath made it a little crunchy. It was just ok – not something I’d order on my own, but something I’d have if the table ordered it or it was a passed appetizer at an event.

And if you’re interested in making tuna tartare at home, I found this recipe from one of the past Top Chef chefs. Let me know how you like it!

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