Food

Culinary SOS: 14K's tuna tartare

Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza inWashington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out.

Thank You,

Matt Euen

West L.A.

Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.

14K's tuna tartare

Total time: 15 minutes

Servings: 1

Note: Adapted from 14K at the Crowne Plaza in Washington, D.C. Wasabi tobiko (flying fish roe) is available at many Japanese markets, as well as select gourmet and cooking supply stores. To fry the wonton skins, cut each square skin in half on the bias to make a triangle and deep-fry in 350-degree oil until puffed and crisped, 30 seconds to 1 minute.

3 ounces sushi-grade tuna, cut into very small dice

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon olive oil

1 teaspoon minced shallot

1 teaspoon minced chives

1 teaspoon Dijon mustard

Juice from ½ cold lime

1 teaspoon chile oil

1 teaspoon wasabi tobiko

Pinch black sesame seeds

Fried wonton skins, for serving

In a small bowl, toss the diced tuna with the sesame oil, soy sauce, olive oil, shallot, chives, Dijon mustard and lime juice. In a frozen martini glass, place the teaspoon of chile oil. Spoon the tartare into the glass and garnish with the tobiko and black sesame seeds. Serve immediately alongside the fried wontons.

Each serving: 237 calories; 22 grams protein; 4 grams carbohydrates; 0 fiber; 14 grams fat; 2 grams saturated fat; 49 mg cholesterol; 1 gram sugar; 500 mg sodium.

noelle.carter@latimes.com

Copyright © 2014, Los Angeles Times
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