A Delicious Starter for Summer Entertaining
Michael, one of my seven nephews, is a chef. I’m just so chuffed and proud to have a chef in the family. We love talking food and eating out together, in fact he came along on my recent amazing food trip to Tennessee and we had a ball.
A few weeks ago we had Friday night dinner together in Melbourne, where he lives, and he whipped up this divine Spicy Wasabi Tuna Tartare. Imagine my disappointment that I missed the week before when he smoked and BBQ’d his own brisket!
One bite of the tuna tartare and I was hooked. Michael has so kindly shared his recipe, a recipe inspired by his time at Coda in Melbourne.
He served the tartare with charcoal lavosh (leftover from an event by caterer Food and Desire) – super crisp, jet black crackers which were the perfect accompaniment. Any cracker would do, but these took it to another level.
If you want to make this dish ahead, mix everything together except the wasabi mayo and then just before serving, mix it through.
In the Monday Morning Cooking Club kitchen we have always (since 2006!) used the Victorinox steak knives as our everyday chopping knife. We have about 10 white ones and they are great when lots of us are working in the kitchen together. Everten (who have pretty much everything we need in the kitchen and we don’t have to leave the house to go shopping) were kind enough to send us some gorgeous red ones and a black paring knife which (I am excited to report) is fabulous. Ask the girls, we are all very excited!