How to Make Tuna Tartar

Freshly caught fish recipes from the 'Sport Fishing with Dan Hernandez' show, this video shows you how to make Tuna Tartar, which has been pan seared and served with pineapple relish.

How to Make Tuna Tartar Dan: This week in the Galley we’re going to cook one of the fish that we probably around here today. Standing next to me is William. He is the chef of the island here and was a yacht first of all. William: We’re going to do a tuna tartar with pineapple relish and fried rice. Dan: So we’re going to pan fry this or how do we cook it. William: Yeah we’re going to pan fry it literally on a hot pan almost smoking especially in a skillet or Teflon pan and let me sear the tuna. Let it rest for a second and we’re going to slice it up and put a lemon garlic butter sauce on top. Dan: So how do we get started? William: Okay we’ve got the tuna kind of pre-did the tuna already. We got the cayenne seasoning and you can get this like rounds or bounds, free fab and at the popper dome makes it. It’s really good and this is where it looks like you can put a little sear on it. We got our pineapple relish here. It’s pineapple red pepper, red onion, a little garlic, little spicy chilies in there like jalapeños and then we’re going to start searing the tuna. We’ve got a little oil and butter here and we’re going to get into our pan. Dan: And the butter and oil mix together. William: Yeah, a little oil and just a little bit of butter. The butter helps to add a little bit of color and flavor to the fish. Dan: So how long are we going to sear that one? William: Oh, we’re going to sear about 10 to 15 seconds on each side. It cooks real quick if we have our pan as hot. We want our fish a little bit of the rare side and we like our fish rare so we do like that. You want to bit more you can go a little bit longer, you might want to slow down the heat on the pan and it will get the fish a little bit black but the way you look it is to blacken the seasoning that’s on the fish. Dan: And all I did is I began searing is we’re going to cook the outside of it and keeping them nice and raw and juicy in the center? William: Exactly, kind of keep those juices right inside. Dan: It really looks good. Now, it’s delicious. William: And we got our little veggies and plates in there. Well, this will go over here into the plates. We’ll get our fish here, good to go and then for color and for heats, you can put a little Srichacha sauce, California sauce and I’ll just put the relish on there. Get a little bit of sweet and savory there. Dan: Now that’s delicious. I really like the way you did that until it’s nice and seared well on the center. I tell you that is the biggest mistake I see people do with fish because they tend to overcook it and searing is a great way make sure that you don’t that. William: It’s really important when you catch in this for such a good quality fish we already cook but then it’s just the beginning, good fish and that’s what you like the best way that you can out of it. Dan: Well, thank you, William. Gracias. William: All right, thank you, Dan. Dan: Now if you want to try a dish like this you can try this recipe at home where you come out here on the Islander sea. We will all be glad to cook up here for the fish for you like that. This is really good.