Tuna Tartare by Chef Rob McDaniel
This tuna tartare is my gluten free variation of Chef Rob Mcdaniel’s of Lake Martin’s Spring House Restaurant and Birmingham’s Helen Restaurant. Tuna is one of my favorites, cooked anyway from raw, seared or grilled. I prefer to have it as an appetizer since it is a small dish.
What is Tartare?
Tartare is typically a fish, (sometimes beef) served raw in small cakes for an appetizer. The meat is shopped in small pieces and flavored with different sauces, herbs, avocados or peppers. You can make layers and be as creative as you want to be. To make the Tuna Tartare Gluten Free all you need to do is use a gluten free soy sauce or coconut aminos for this recipe.
Who is Chef Rob McDaniel?
Chef Rob McDaniel is an Alabama Chef that made his mark at Lake Martin’s Spring House Restaurant. He had been the executive chef there for years. He is known for creating high end Southern cuisine.
Earlier is 2020 he left Spring House and created a new restaurant concept in Birmingham, AL named Helen Restaurant. I have not been there yet, but I hear the food is fabulous. Again the food served has a contemporary Southern elegance with an open kitchen, where all the food is cooked.
What you need:
- Fresh Gulf Tuna
- Fresh Lime Juice
- Gluten Free Soy Sauce or Coconut Aminos
- EVOO- extra virgin olive oil
- Jalapeno Pepper
- Garlic
- Sesame Seeds
- Green Onion or Chives
- Salt and Pepper
What you do:
- Mix tuna, lime juice, soy sauce, olive oil, 1/2 the jalapeno, garlic, 1/2 the chive and salt/pepper in a chilled mixing bowl.
- Line saran wrap inside a small ramekin bowl, fill with the tuna mixture. This will create the round mold.
- Turn bowl upside down on serving plate, Remove the saran wrap.
- Top with remaining jalapeno, chive and sprinkle the sesame seeds on the top of the tuna.
- Serve with gluten free crackers, or enjoy alone.
Enjoy! Tag me if you make it!
XOX, Laura
Tuna Tartare by Rob McDandial
Ingredients
- 5 oz of Gulf tuna diced small
- 1 tablespoon fresh lime juice 1/2-1 lime
- 1 tablespoon soy sauce I use gluten free
- 1 tablespoon extra virgin olive oil
- 1/2 a jalapeno pepper sliced lengthwise and minced
- 1 clove garlic minced
- 1.2 teaspoon sesame seeds
- 1 tablespoon chive or green onion thinly sliced
- salt and pepper to taste
Instructions
- Mix tuna, lime juice, soy sauce, olive oil, 1/2 the jalapeno, garlic, 1/2 the chive and salt/pepper in a chilled mixing bowl.
- Line saran wrap inside a small ramekin bowl, fill with the tuna mixture. This will create the round mold.
- Turn bowl upside down on serving plate, Remove the saran wrap.
- Top with remaining jalapeno, chive and sprinkle the sesame seeds on the top of the tuna.
- Serve with gluten free crackers, or enjoy alone.
