Tuna Tartare with Lychees

1. You must use sashimi-grade fish for this recipe. Sashimi-grade fish is fish that is very fresh and suitable for eating raw – such as sashimi and sushi rolls. Fish mongers usually label the fish they have that is sashimi-grade, but if not, just ask them.

This recipe is great with tuna, salmon and kingfish. I used tuna because I love the colour contrast with the lychees.

For those living in the Ryde area which is where I get my sashimi-grade fish (via my mother who delivers it to me!), the fish monger at Top Ryde is incredible value. It’s very high quality and it is FAR cheaper than the fish markets. The tuna I used cost $30/kg ($15/lb). Can you believe that?? Insanely cheap.

Another great place to get good value sashimi-grade fish is the fish monger at Hornsby Westfield. These are pretty much the only two places I get sashimi-grade fish from in Sydney simply because they are great quality AND great value. However, for convenience, I do get sashimi-greade fish from the fish markets too. Just not very often because it is more expensive!

2. Show yourself some love and use FRESH lychees for this, not canned! The difference in flavour between fresh and canned is quite amazing. But if you are dying to try this and it’s not lychee season where you are, canned lychee does work for this. 🙂

3. You can use any red chili you want. I use the large ones that are not very spicy. It adds the tiniest hint of spiciness into this dish.

4. This is how I cut lychees: Peel the lychee. Then stand it upright and cut down the sides of the pip in the middle. I cut it like I cut mangoes!

5. This needs to be served immediately, not only because raw fish shouldn’t be left out but also because the acidity in the lime will start to “cook” the tuna (like what happens with ceviche) and the salt draws moisture out of the tuna, making it less juicy.

6. Fresh lychees last 2 to 3 days without refrigeration, or 5 to 7 days refrigerated. Wrap them in plastic – I put mine in ziplock bags.