Tuna Tartare

[Note: I got this from a Food Network page.
I've made a stripped-down local copy in case the original goes away.]

Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
Show: Barefoot Contessa
Episode: Book Party

The Web site version of this recipe makes a huge amount of the tartare. What I list here is approximately what you get when you divide the recipe by five. At the bottom I list the full version, so you can check the math and know about my rounding errors.

Ingredients

• 3/4 pound very fresh tuna steak
• 1/4 cup olive oil
• 1 lime, zest grated
• 1/5 cup freshly squeezed lime juice
• 1/2 teaspoon wasabi powder
• 1/2 tablespoon soy sauce
• 1 teaspoon hot red pepper sauce
• 1/2 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup minced scallions, white and green parts (2.5 scallions)
• 2 teaspoons minced fresh jalapeno pepper, seeds removed
• 1 ripe Hass avocado
• 1 teaspoon toasted sesame seeds, optional

Preparation

1. Cut the tuna into 1/4-inch dice and place it in a very large bowl.
2. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna.
3. Add the scallions and jalapeno, and mix well.
4. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice.
5. Carefully mix the avocado into the tuna mixture.
6. Add the toasted sesame seeds, if using, and season to taste.
7. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
8. Serve on crackers.

Modifications by Kim

• I added seven or eight diced up grape tomatoes.
• I used at least 50% more toasted sesame than they called for.
• I served them with greatest success atop "Cracked Pepper and Olive Oil" Triscuits.

Original Measurements, before I divided by five

• 3 3/4 pounds very fresh tuna steak
• 1 1/4 cups olive oil
• 5 limes, zest grated
• 1 cup freshly squeezed lime juice
• 2 1/2 teaspoons wasabi powder
• 2 1/2 tablespoons soy sauce
• 2 tablespoons hot red pepper sauce
• 2 1/2 tablespoons kosher salt
• 1 1/2 tablespoons freshly ground black pepper
• 1 1/4 cups minced scallions, white and green parts (12 scallions)
• 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
• 5 ripe Hass avocados
• 1 1/2 tablespoons toasted sesame seeds, optional