Check Please! South Florida
Tuna Tartare | Michy's Munchies
Clip: Season 22 | 3m 15sVideo has Closed Captions
Check out Chef Michelle's recipe for Tuna Tartare!
Check out Chef Michelle's recipe for Tuna Tartare!
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.
Check Please! South Florida
Tuna Tartare | Michy's Munchies
Clip: Season 22 | 3m 15sVideo has Closed Captions
Check out Chef Michelle's recipe for Tuna Tartare!
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorshipBelieve it or not, making tuna tartare at# home is actually pretty simple.
You just have to figure out what flavors you wanna give# to your tuna tartare and then go for it.
Take a nice sharp knife and you want everything# to be really cold, right?
And basically just cut nice slices out of your tuna like so.# And then cut little pieces out of that.
So you'll just come down and cut little tiny diced# pieces and then put that into a bowl.
Alright, now we're ready to toss everything together.# The only thing I have left to cut, which I'm gonna grab a clean knife for, is a little touch# of cilantro right at the end.
I have some fresh, small diced pineapple.
And whenever you're putting# fruit into a tartare, first of all, don't go crazy and use more fruit than the tuna.
But also you# want the dices to be about the same size as the tuna.
Then I have some nice sliced scallions# that are going in as well.
Some ginger.
I wanted to show you a couple different ways you could do# it.
This is cut by hand, but if you want it, you can peel some with a spoon and with a microplane,# just microplane the ginger into your tuna like so.
Okay, remove that.
And then we've got some nice# fresh ginger in there that wasn't hard at all to cut.
Finally, I have some salted roasted# peanuts.
If you are a nut allergy like I am, then don't use them.
Then I'm taking some fresh# cilantro on the stem because I like some of the tender stem of the cilantro as well.
Whenever# I can I use it.
And just some rough cuts of cilantro.
Not too fine.
I actually like finding# bits of cilantro.
If you're one of those people that do not enjoy cilantro and that just can't eat# it, then don't use it.
Perfectly fine.
Soy sauce, essential.
A tiny pinch of salt.
I have a little# sesame oil because I love it and I feel like this needs a little heat as well.
So I'm using some# chili oil.
But again, not too much.
Mix this up really well and if you wanna make it extra# especially pretty, then this is what we chefs do.
I have this little mold, we call it a round# cutter or mold.
And you can really use anything that you have at home too to do this.
And mine# was sitting in ice cold, clean, ice cold water.
And then you place your tartare ingredients# in the center and just keep gently pressing down using a spoon.
And there you have it.
My# version of this delicious dish, tuna tartare.
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Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.