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Ceja Vineyards

Amelia Ceja
 
February 28, 2011 | Culinary Creations | Amelia Ceja

Spicy Ahi Tuna Tartare Tostadas by Amelia Ceja

Amelia Ceja creates a delectable appetizer with this spicy ahi tartare dish. Serve it with chips and/or tostadas. Suggested Wine Pairing: Carneros Pinot Noir.

 

Spicy Ahi Tuna Tartare
Serves 8

From Amelia Morán Ceja's Kitchen
I love this sophisticated, fresh, and spicy topping for tostadas or chips to use as an appetizer.

Wine: Ceja Pinot Noir

Ingredients:

• 1 8-ounce ahi tuna steak
• 4 tablespoons extra-virgin olive oil
• 1 large avocado, peeled, pitted, diced
• 2 minced Serrano chiles
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped red onion
• 1 teaspoon fresh grated ginger
• 1 tablespoon soy sauce
• 1/4 cup fresh lime juice
• 2 teaspoons chopped fresh oregano
• Salt & pepper

Preparation:

Heat ½ tablespoon of oil in a heavy small skillet over high heat for 2 minutes. Brush tuna with ½ tablespoon olive oil; sprinkle with salt and pepper. Place in skillet and sear until slightly brown outside and almost opaque in center, about 2 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill. Serve with chips or over a small corn tostada. 

Comments

TravelPlusWine's Gravatar
 
TravelPlusWine
@ Mar 4, 2011 at 8:52 PM
Hi Amelia, Superb recipe... we will definitely be passing this one along! This would probably go with a number of your wines, not just the Pinot Noir.

We hope everything is going well in Napa... can't wait to get back to Bistro Sabor!

Katie

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