My planning for the festivities has begun, and I thought I would share with all of you the sleeper hit from my 2017 spread: Tuna Tartare.
I've had the privilege and honor to be the Feast of the Seven Fishes hostess with the mostess in my family for the second year now. Previously, I schlepped a bunch of food to my sister's house.
I love the tradition of this holiday so much. Basically, some Southern Italian peeps decided to eat at least seven fishes on Christmas Eve until you can't eat no more. There are a lot of contradictions as to why this practice takes place but it has to do with the number 7 and the Bible and the Sacraments and holy numbers and really, no one really knows.
So Tuna Tartare. This was not a traditional dish in my family's Feast of the Seven Fishes menu. But after last year's debut, it totally is now!
If you skeeve fish in the raw form, you may want to move it along. But if you love the freshness and the lightness and the amazingness that is uncooked tuna, this jam is for you. Be sure to get it from your must trustworthy fishmonger.
I followed this recipe to the T, except, I used just basil and zero mint. Mint is always so freakin' hard to find in Jersey and it was beyond skeevy last year up in my markets. But if you get your hands on the gorgeous mint, go for it. I used the olive oil. The recipe says it's optional, but I say no way, Jose.
My Tuna Tartare comes from the "Extra Virgin" cookbook by Gabriele Corcos and Debi Mazar (you know, Madonna's home girl from back in the day). Fab cookbook. I strongly recommend!
I like doing this one for the huge holiday that is Christmas Eve because it is not only delish but so easy to put together. Sometimes you need a few recipes in your repertoire that take just a handful of minutes when you are preparing many other time-consuming dishes. And this one is a total knockout!
Tuna Tartare
Serves 6 to 8
From "Extra Virgin"
By Gabriele Corcos and Debi Mazar
2 tuna steaks (3/4 pound each), 1 1/4 inches thick, finely diced
2 lemons, 1 zested and 1 cut into wedges for squeezing
10 fresh mint leaves, finely sliced (chiffonade-style), plus sprigs for garnish
6 fresh basil leaves, finely sliced (chiffonade-style), plus sprigs for garnish
Sea salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil (optional)
Flatbread crackers, broken into bite-size pieces
In a large bowl, combine the tuna, lemon zest, mint and basil. Stir gently. Season with salt and pepper to taste. If using olive oil, add it now.
Spoon generous portions of the tartare onto the cracker pieces.
Serve immediately with a squeeze of lemon, and garnish with the mint and basil sprigs.
