And yes, we do mean delicacies, such as sushi, sashimi and the many variations of steak tartare. The use of raw protein ensures a freshness and taste that can easily be lost on the grill.
The traditional steak tartare is a French specialty that was originally served with tartare sauce in the 19th century, but has undergone a lot of regional changes – mostly involving the use of herbs and spices. Sushi and sashimi are Japanese delicacies that feature raw fish that exploded on the American scene in the 1980’s.
Much like eating your first raw oyster, fans of tartare and sushi took a bit of a plunge their first time (though these preparations are perfectly safe), but found gastronomic delights that can make you regret every time you’ve ever ordered something well done.
So it’s hardly surprising that a version that combines the two most famous ways of serving these raw delicacies was combined in the restaurants of Los Angeles in the 80’s, which substituted the rich, fatty taste of tuna for beef and created tuna tartare.
Here at Borgata Hotel Casino & Spa, Geoffrey Zarkarian, our Culinary Lifestyle Consultant for Borgata’s signature hotel, The Water Club, has got a killer tuna tartare recipe for you in our latest Savor Borgata video.
It’s a simple, light and healthy dish you can prepare at home. Here’s a list of what you’ll need, but first we’ll let Zarkarian advise you on the preparation.
Tuna Tartare by Iron Chef Geoffrey Zakarian
4-oz diced sushi grade tuna
1-teaspoon evo,(extra Virgin olive oil )
½ -fresh lemon juice
½ oz. red onion small dice
½ fresh marinated avocados
grapefruit candied zest
1-tablespoon Shallot sofrito (shallots, garlic, thyme, rice wine vinegar olive oil)
3-each crusty sea salt lavash (a unleavened cracker)
White appetizer bowl
Small round metal ring mold
Silver metal spoon