(WSVN) - You don’t have to cook fresh tuna to make a delicious and elegant meal. That’s because tartare is on the menu — as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Tuna Tartare
1/2 pound sushi-grade tuna, cut into 1/4″ dice (to make it easy to dip)
1 tablespoon snipped chives, plus more for garnish
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
Pinch of salt (to taste)
1/2 teaspoon grated lemon zest, plus more for garnish
2 bags of your favorite chips or crackers (we like pita chips for this)
Method of Preparation:
– In a nonreactive bowl, combine diced tuna, 1 tablespoon chives, sesame oil, soy sauce, salt and 1/2 teaspoon zest.
– Cover and marinate 1 hour in refrigerator.
To serve, spoon 1 teaspoon tuna mixture onto each chip. Garnish with remaining chives and zest.
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