Though I love a traditional tuna tartare, last night I was looking for something a little more interesting as I was preparing dinner, so I put together this version using fall apples and almonds and served it with a puree of butternut squash.
1/2 lb sushi grade tuna, cubed to 1/2″ pieces
3 tbsp almonds, toasted and roughly chopped
2 tbsp golden raisins
1/4 cup fuji apples, julienned
2 tbsp hazelnut oil
butternut squash puree for garnishing the plate (optional)
Combine first ingredients in a medium bowl. Season to taste. Serve with butternut squash puree as garnish, if desired.
If not serving immediately (don’t make more than 15 minutes ahead of time or the tuna will become soggy), be sure to prevent the apples from browning by coating with lemon juice.