80--- Tuna Tartare

Are you ready for a fancy-pancy appetizer that takes less than 10 minutes to make?  Tuna Tartare.  You must find a fake accent of some kind and stick your nose in the air when you say it.  Tuna tartare may sound really 5-star, but it is so simple and if you use the freshest ingredients, will please even the most un-distinguished palate.

Raw fish? Yes. But sushi-grade raw fish does not even taste the slightest bit fishy.  Or I would not eat it and THAT my friends is a guarantee.  I highly recommend purchasing from a reputable buyer (thank you Montana Fish Company) and using the tuna the same day.

I used a whole-grain mustard in this recipe that my friend, Heather, bought for me in London at Harrod's.  It is Christmas Mustard.  This is amazing.  Very mild, yet very good.

Tuna Tartare
Serves 6-8

4 oz sushi-grade ahi tuna steak, trimmed and sliced into 1/4" cubes
2 green onions, finely sliced
1/4 cup English cucumber, peeled, seeded and finely chopped
2 1/2 tsp whole grain mustard
1/4 tsp soy sauce
1/4 tsp brown sugar
1/2 tsp lemon juice
1/4 tsp fresh ground black pepper
1/4 tsp mustard seeds OR sesame seeds (optional)
Sesame Rice Crackers

In a mixing bowl combine ahi cubes, green onion, and cucumber.  In a smaller bowl, whisk together mustard, soy sauce, lemon juice, pepper, and mustard or sesame seeds (if desired).  Gently fold mustard mixture into ahi mixture.  Refrigerate for one hour prior to serving (try to avoid making TOO far in advance for freshness sake).  Serve on rice crackers.

Nutrition Info per 2 Tbsp tartare and 2 rice crackers: 67 calories, 1 g fat, 5 g protein, 9 g carbohydrates, 1 g fiber, 119 mg sodium