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