recipes barefoot contessa

Tuna Tartare (Serves 50)

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Maura McEvoy

3 3/4 pounds very fresh tuna steak
1 1/4 cup olive oil
Grated zest of 5 limes
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons Tabasco sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cup minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeño pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds (optional)

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions and jalapeño, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers.