Well, I certainly could not let any tuna go to waste, so I thought I’d try my hand at tuna tartare. I wanted to make the final presentation into one of those perfectly shaped little things but lets be real, I couldn’t wait that long to eat this! So maybe next time haha.
Kosher salt and Black pepper
First, let’s roast some garlic.
Cut off the end.
I popped my garlic in the toaster oven at 350 degrees. You can do the same thing in a regular oven. Drizzle with oil, I used sesame. Let that roast for about 15min, be careful to not let it burn!
While the garlic is roasting, let’s take the pineapple slices out to the grill.
Get the fire going at about medium. Pineapple is a very meaty fruit and can be grilledl for about 5 minutes on each side. Pretty grill marks!
Dice up a few tablespoons of red onion.
That’s probably about a 2-3 ounce slice of tuna. It will make about 2 servings of tuna tartare.
Now dice up the precious tuna.
In a bowl, combine the tuna and red onion with a tablespoon of soy sauce.
I probably could have eaten this all by itself!
Remember our friend roasted garlic?
The cloves should easily squeeze right out…
So maybe I used all the garlic cloves… Overkill? Maybe. But it tasted great to me!
Add 2 tablespoons of honey.
Mush that all up together. You could do this in a food processor to get a more “paste” like consistency but I just didn’t have the energy for that endeavor.
Ok y’all, grab those pineapples off the grill and let’s put this all together!
Smear the garlic and honey glaze over top one of the pineapple slices.
Spoon the tuna on top.
Add a sprig of cilantro and you’re done!
I ate mine with a knife and fork… Not how tuna tartare is usually eaten but who cares! It was delicious!