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Thanks in advance for any info.

Here is a link to the recipe and video of my favorite tuna tartare. It's from Morton's and pretty easy.
Not that I've made it myself but I've sure eaten my share!


http://www.monkeysee.com/play/12204-tun ... na-tartare

Went into my favorite breakfast spot in Reno recently - Peg's Ham N' Eggs - and their white-board special of the day was a Tuna Eggs Bene. Two very generous tuna medalions, lightly seared, on the muffin, topped with two poached eggs, coated with Holidaise Sauce with a touch of Wasabi in the sauce. Best "new" breakfast dish yet this year.

This thread just kicked off a major fish ceviche/tartare/carpaccio craving.

My favorite is a tuna and avocado tartare with yuzu from Shaw's Crab House in Chicago. I don't have the recipe this second, but I'm e-mailing the restaurant to see if they'll give it up.

If you deconstruct this recipe and only make the tartare, it might be a fancied-up version of the one at Shaw's.

Where do you get your sushi grade tuna? I know Whole Foods carries it, but are there better local resources?

Courtesy of Shaw's Crab House, Chicago, IL

Avocado and Tuna Tartare

2 1/2 oz Tuna Loin Pieces
3 oz Guacamole
1 fl oz Yuzu Sauce
12 Corn Tortilla Chips

Procedure:
Using a ring mold, layer the tuna pieces on top of the guacamole. Lift the ring and pour the Yuzu sauce around them both. Serve with tortilla chips.

Guacamole
1/2 ripe avocado
1/2 tsp fresh cilantro
1/2 Tbls chopped tomato
1/2 Tbls chopped Spanish onion
0.1 ea seeded jalapeno pepper
1 tsp lime juice
1/4 tsp kosher salt

Yuzu Sauce
1/4 cup shibori yuzu juice
1/4 cup white soy sauce
1/4 cup unseasoned rice vinegar
1/2 cup water