How to Make a Tuna Sharktini for Shark Week

By AT&T Digital Media Productions editorial team

 

Hosting a Shark Week party? Eat like a shark (almost) with one of their favorite foods: fresh raw tuna, with a little bite from quick-pickled chiles. This refreshing appetizer looks great served in a martini glass, but can be presented in whatever vessel you have around.

 

Ingredients

● 12 oz. fresh bigeye or yellowfin tuna

● 1 stalk celery

● 1 Meyer lemon

● 1 Fresno or serrano chile

● 1 small shallot

● 2 scallions

● Extra virgin olive oil (peppery or grassy is ideal)

● Sea salt and piment d’espelette to taste

● 1 tablespoon plus 1 T kosher salt

●  2 tablespoon sugar

● 1 cup rice vinegar

 

Method

Bring 1 quart of water to a boil and season liberally with 1 tablespoon of salt. Peel the stringy side of the celery and cut into ⅛” dice or smaller. Blanch celery for 15 seconds, or until it loses just a bit of its crunch, then drain in a mesh strainer and shock in ice water to stop the cooking process. Drain in the strainer and pat dry with paper towels.

Refill pot with 2 cups of water and add remaining salt and sugar. Bring to a boil. Cut away the Meyer lemon rind in strips, aiming for ⅛” thickness. Add the rind to the boiling syrup, bring to a simmer, and cook for 5 minutes, or until softened. Juice the lemon and reserve.

Using a slotted spoon, remove the lemon rind from the syrup and set aside to cool. Add the rice vinegar to the syrup and bring to a boil. Slice the chile as thinly as possible, add to the pot, and remove from the heat to let cool. Strain sliced chile, optionally reserving liquid for another use.

Dice the shallot and chop the chives as thinly as possible. Dice the tuna into bite-size pieces. Dice the cooled lemon rind as finely as the shallot.

In a mixing bowl, mix tuna, celery, and 2 teaspoons each lemon rind, shallot, and chives, along with pickled chile to taste. Add olive oil and reserved lemon juice in equal measure to coat tuna mixture, about 1 tablespoon each. Season with sea salt and piment d’espelette. To serve, divide mixture evenly into 4 or 6 martini glasses or bowls.

 

That’s just the appetizer. Check out our other shark-themed recipes, and tune into Shark Week, only on Discovery.