How hot is it where you live? We had a good 1-2 weeks of comfortable spring weather and then BAM! Summer came in like a roaring fire hand-in-hand with swampy humidity. On the flip side, we’ve had some torrential downpours and severe thunderstorms that came with nature’s fireworks. Regardless of the end-of-the-world steamy and flash flood-inducing weather here in the Northeast, Sunday Supper is providing some respite today with some refreshingly cool recipes. Alaiyo of Pescatarian Journal is at the helm and hosting today’s chillin’ Sunday Supper event!
I’ve faced many culinary “firsts” through this blog and especially through Sunday Supper. A lot of it has to do with seafood! A couple of weeks ago I cooked lobster for the first time. I’ve prepared mussels and clams on the half shell for the first time as well. Regarding raw fish, I always felt I should leave it to the seasoned fishmongers and sushi chefs, but today I’m dabbling with tuna tartare!
Tuna tartare is a great starter to a meal. It’s light and flavorful, and a great start to any meal or perfect as a light lunch. I’ve put an Asian spin on this recipe…of course!
Some tips…
I buy frozen sushi-grade tuna from my local supermarket. Fish that are frozen commercially are frozen at a super low temperature of -35° F and stored at that temperature for a minimum of 15 hours to ensure eradication of all the parasites. The home freezer may not get cold enough to effectively kill all the parasites. When buying frozen tuna, I thaw the fish in the refrigerator overnight.
Click on the following link for more information on seafood safety and some tips on buying sushi-grade fish. 
Tuna Tartare #SundaySupper
Ingredients
- 2 Tablespoon ponzu
- 1/2 teaspoon white sugar
- 1/4 cup finely diced daikon radish 1/8" dice
- 1/4 cup finely diced cucumber 1/8" dice
- 1 pound sushi-grade tuna thawed
- 1 Tablespoon sesame oil
- 1 Tablespoon finely chopped chives
- 1/2 teaspoon kosher salt
- 1 teaspoon roasted sesame seeds
- 2 Tablespoons soy sauce
Instructions
- In a small bowl, combine 1 tablespoon of ponzu, 1/4 teaspoon sugar, and a pinch of kosher salt with the daikon, and stir to combine. In another bowl, combine another tablespoon of ponzu, sugar, and a pinch of salt with the cucumber, and stir. Set the daikon and cucumber aside.
- Give the tuna a quick rinse and pat dry. On a clean, dry cutting board and with a sharp knife, dice the tuna into 1/4-inch cubes.
- In a medium-sized bowl, combine the tuna, sesame oil, chives, salt, sesame seeds, and soy sauce. Give a quick stir to thoroughly coat the tuna.
- In separate strainers, drain the daikon amd cucumber. To serve, pack a ring mold with a quarter of the tuna mixture. Gently remove the mold. Carefully spoon about a tablespoon of the cucumbers on one half of the tuna, and another tablespoon of the daikon on the other half. Sprinkle some toasted sesame seeds to garnish. If you have black sesame seeds, add a small pinch of that also for contrast.
Check out how the rest of Sunday Supper is chillin’ with these refreshingly cool recipes!
Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
Chilled Starters
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Layered Salad with Green Goddess Dressing from Delaware Girl Eats
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad from Bobbi’s Kozy Kitchen
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
Cool Confections
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
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