Spicy Ahi Tartare
Terrific for summer entertaining, this delicious make-ahead appetizer was developed by Chef Brian Shulse of The Art Institute of California, San Francisco.
Recipe Ingredients:2 pounds Yellow fin/Ahi tuna, diced in 1/8-inch pieces
1/2 cup cucumber, washed, dried, diced in 1/8-inch pieces(optional- peel)
1 to 2 garlic cloves, crushed, peel removed and minced
1 to 2 serrano or jalapeño pepper, seeded, minced fine
1 shallot, finely minced (substitute 2 green onions)
1 orange, washed, dried, zested, juiced
1 lime, juiced
1 teaspoon dry oregano (or 2 teaspoons fresh)
2 teaspoon ground cumin
2 teaspoon kosher salt (or more to taste)
1 teaspoon granulated sugar
1 bag thick potato chips (like Kettle chips) or crackers
- Gently mix all the ingredients together and refrigerate, covered, until ready to use. This will hold for two to four hours (or up to overnight).
- To serve, gently mix and place in a serving bowl with a spoon, with the chips on the side.
Makes 10 servings.
Recipe provided by Chef Brian Shulse of The Art Institute of California via Brandpoint Content; Copyright 1996-2014.