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| Whenever I buy fresh tuna steak, I try to find a nice steak with a bit more of the tender meat than the other steaks, and I keep the tender part to eat raw. I never tried it as a Tartare steak though, only as sushi/sashimi, or in my manner, cut in small cubes, usually dipped in a mix of lemon juice, soy sauce, and sesame oil if I have it. A bit of chives or another herb, and it's the perfect bite. Try it with salmon too, or sword fish, both are great raw if they are really fresh. | |
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Culinary adventure (at least for me)
